Linguine with Broccoli Rabe, Pancetta, and Pine Nuts

Name: Linguine with Broccoli Rabe, Pancetta, and Pine Nuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams broccoli rabe, tough ends removed, cut into 1 1/2-inch lengths; 4 cloves garlic, minced; 340 grams linguine; 3 Tbsps olive oil; 113 grams pancetta, cut into 1/2-inch pieces; 59 milliliters pine nuts; 0 teaspoons dried red-pepper flakes; 0 teaspoons salt

Linguine with Broccoli Rabe, Pancetta, and Pine Nuts might be From preparation to the plate, this recipe takes approximately 45 minutes. If you have red-pepper flakes, salt, pine nuts, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Heat the oven to 35

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Oven

Toast the pine nuts in the oven until they are golden brown, about 8 minutes.

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Pine Nuts

Toast

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Oven

In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp.

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Pancetta

Cooking Oil

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Frying Pan

Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.

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Garlic

Pepper

In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes.

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Broccoli Rabe

Water

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Pot

Drain.

Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.

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Broccoli Rabe

Salt

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Frying Pan

In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.

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Linguine

Water

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Pot

Drain and toss with the broccoli rabe and pine nuts.

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Broccoli Rabe

Pine Nuts

Wine Recommendation: A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts. Choose a chenin-blanc-based wine from the Loire Valley in France such as a Savennires or Anjou. Make sure it is dry (not demi-sec).

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White Wine