Pasta con Broccoli Rabe, Pancetta e Pignolia

[scottie]

Pasta con Broccoli Rabe, Pancetta e Pignolia

Serves 6 as Main Dish.

This is what I made for the eGullet pasta feast in Raleigh, NC, on 2/7/04:

Ingredients

2 bunches Broccoli Rabe

1/2 head of garlic, peeled and chopped

1/4 c. olive oil, plus more as needed

1 tsp. crushed red chile

1/4 c. pine nuts

1/4 lb. pancetta

Aged Asiago cheese

1. Make or procure some flat, wide-ish pasta, whatever you like.

2. Toast pine nuts in 400 degree oven or in dry skillet, taking care not to burn.

3. Crisp pancetta and set aside to cool, then crumble.

4. Blanch broccoli rabe, squeeze out excess liquid, and chop coarsely. Mince larger stems.

5. Heat olive oil over low to medium heat, add chopped garlic and saute until garlic looks cooked through but not brown.

6. Have pasta almost ready at this point, i.e. about 2 minutes more cooking time.

7. Put chopped rabe in saute pan, mix with garlic and add crushed chiles. When pasta is cooked through, drain and add to pan. Mix thoroughly.

8. Plate pasta, garnish with toasted pine nuts and crumbled pancetta, and grate asiago on top. Drizzle with EVOO, if desired.

Yum!

Keywords: Main Dish, Italian, Appetizer, Dinner, Intermediate, Vegetables

( RG864 )