Pappardelle With Pancetta, Broccoli Rabe, And Pine Nuts Recipe

Name: Pappardelle With Pancetta, Broccoli Rabe, And Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 3 garlic cloves, peeled, flattened; 1 medium onion, chopped; 3 ounces thinly sliced pancetta, chopped; 1 teaspoon fennel seeds, crushed; 1/4 teaspoon dried crushed red pepper; 1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces; 1 cup water; 1 8.8-ounce package dried pappardelle pasta; 1 cup freshly grated Pecorino Romano cheese, plus additional for serving; 1/2 cup pine nuts, toasted

Servings: persons

4 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, flattened
1 medium onion, chopped
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seeds, crushed
1/4 teaspoon dried crushed red pepper
1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
1 cup water
1 8.8-ounce package dried pappardelle pasta
1 cup freshly grated Pecorino Romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

1
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes. Discard garlic. Add onion, pancetta, and fennel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 minutes. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
2
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
3
Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, divided, 3 garlic cloves, peeled, flattened, 1 medium onion, chopped, 3 ounces thinly sliced pancetta, chopped, and more.

Yes, Pappardelle With Pancetta, Broccoli Rabe, And Pine Nuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Pancetta, Broccoli Rabe, And Pine Nuts

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