Pappardelle With Pancetta Broccoli Rabe And Pine Nuts Recipes

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.

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS

Steps:

• Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
• Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
• In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
• Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
• Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and 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.