Pappardelle With Panceta Broccoli Rabe And Pine Nuts Recipes

PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS

Steps:

• 1. Heat 2 T oil in a large skillet over medium-high heat. Add garlic, saute until golden brown and then discard. 2. Add onion, pancetta, and fennel and saute until onion is tender and begins to brown, about 8 min. 3. Add red pepper, and broccoli stems and cook 4 min, stirring occasionally. Stir in tops, sprinkle with salt, and add broth. 4. Cover and cook untl stems and tops are tender, about 5 min. 5. Season to taste with salt and pepper. 6. Cook pasta and reserve 1 C pasta water. 7. Add pasta to broccoli mixture,stirring in remaining 2 T of oil and 1 C cheese and more pasta water if necessary. 8. Sprinkle with pine nuts and serve.

PAPPARDELLE WITH PANCETTA, BROCCOLI AND PINE NUTS

Steps:

• Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat.
• Add garlic and cook until golden brown stirring frequently.
• Discard garlic.
• add onion, pancetta and fennel seeds to skillet.
• Saute until onion is tender and pancetta begins to brown.
• Add dried crushed red pepper and broccoli stems.
• Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water.
• Cover and steam about 5 minutes.
• Season with salt and pepper to taste.
• Meanwhile cook pasta in salted water until al dente. Reserve one cup pasta water and drain pasta.
• Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed.
• Stir in 2 tablespoons oil and 1 cup cheese.
• Top with toasted pine nuts.

PAPPARDELLE WITH PANCETA, BROCCOLI RABE, AND PINE NUTS

Steps:

• Heat 2 tablespoons oil in heavy large skilletg over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 min..Discard garlic. Add onion, pancetta, and femmel seeds to skillet; saute until onion is tender and pancetta begins to brown, about 8 min, 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. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved cooking liquid by tablespoonfulls to moisten if necessary. Stir in remaining 2 tablespoon oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS

Steps:

• 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; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli 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.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
• Add pasta to skillet with broccoli 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 wtih salt and a generous amount of pepper.
• Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.