Penne With Creamed Greens And Pancetta Recipe

Name: Penne With Creamed Greens And Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons kosher salt, plus more to taste; 1/4 pound pancetta, cut into 1/4-inch dice (optional); 1 pound broccoli rabe, rinsed and trimmed; 1 medium bunch dinosaur kale, rinsed and stems trimmed; 1/4 cup olive oil; 1 pinch red pepper flakes; 1/4 cup heavy cream; 1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon); 1/3 cup creme fraiche; 1 pound penne rigate; 3 tablespoons grated pecorino Romano, plus more to finish

Servings: persons

1 1/2 tablespoons kosher salt, plus more to taste
1/4 pound pancetta, cut into 1/4-inch dice (optional)
1 pound broccoli rabe, rinsed and trimmed
1 medium bunch dinosaur kale, rinsed and stems trimmed
1/4 cup olive oil
1 pinch red pepper flakes
1/4 cup heavy cream
1 1/2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
1/3 cup creme fraiche
1 pound penne rigate
3 tablespoons grated pecorino Romano, plus more to finish

1
Add the salt to a large pot of water. Bring to a boil. Meanwhile, spread the diced pancetta in a saute pan and place over medium heat. Cook the pancetta until the fat is rendered and the pancetta is crisp; you may need to turn the heat lower as you go. Remove the pancetta to a paper-towel-lined plate to drain.
2
Pile the still-wet-from-rinsing greens into a large pot. Pour the oil over the greens. Season with salt. Turn the heat to high and begin wilting the greens, moving the greens from the bottom of the pot to the top using tongs. When they are fully wilted and most of the liquid has cooked off (if it hasn't, pour off all but 1/4 cup), add the cream and a healthy pinch of red pepper flakes. Cook for 1 minute.
3
Move the greens into a food processor, adding about half the creamy liquid in the pot. Puree, adding more liquid as needed; reserve any extra. Add a squeeze of lemon and the creme fraiche and puree once more. Adjust seasoning.
4
When the water boils, add the penne and cook until al dente; reserve about 1/2 cup pasta water. Drain and add back to the pot. Plop the creamed greens on top of the pasta. Add the pancetta, and fold everything together. Add the cheese, and fold again. Add some reserved creamed greens liquid (or pasta water), if needed. Serve in shallow bowls, sprinkling a little more cheese on top of each plate.

242

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: 1 1/2 tablespoons kosher salt, plus more to taste, 1/4 pound pancetta, cut into 1/4-inch dice (optional), 1 pound broccoli rabe, rinsed and trimmed, 1 medium bunch dinosaur kale, rinsed and stems trimmed, and more.

Yes, Penne With Creamed Greens And Pancetta 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.

Penne With Creamed Greens And Pancetta

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