Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe

Name: Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bunches broccoli rabe, tough lower stems removed, cut into thirds; 473 milliliters cheese pumpkin, cut into 1/2-inch dice; 1 pinch Pinch crushed red pepper; 2 servings Kosher salt; 2 servings Extra-virgin olive oil; 473 milliliters orecchiette; 177 milliliters pancetta, cut into 1/2-inch dice; 59 milliliters green pumpkin seeds, toasted; 118 milliliters grated Parmigiana

Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe might be just the main course you are searching for. This recipe serves 2. One serving contains 511 calories, 16g of protein, and 22g of fat. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is a good option if you're following a dairy free diet. It is an affordable recipe for fans of Mediterranean food. If you have orecchiette, pumpkin seeds, pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Toss the pumpkin with olive oil and salt and place in a single layer on a sheet tray and bake in the oven until soft, about 20 minutes.

Ingredients you will need

Olive Oil

Pumpkin

Salt

Equipment you will use

Oven

Remove from oven and reserve.

Equipment you will use

Oven

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.

Ingredients you will need

Water

Equipment you will use

Bowl

Pot

Drop the broccoli rabe into the pot of boiling water, swirl it around, remove from the water, and immediately plunge into the salty ice water. Reserve the boiling water to cook the pasta in.

Ingredients you will need

Broccoli Rabe

Water

Pasta

Equipment you will use

Pot

Remove the broccoli rabe from the ice water, squeeze out excess water, and reserve.

Ingredients you will need

Broccoli Rabe

Water

Coat a large saute pan with olive oil and add the pancetta and crushed red pepper. Bring the pan to a medium heat and cook the pancetta until brown and crispy. When the pancetta is brown and crispy add the roasted squash and about 3/4 cup of the broccoli rabe cooking water. Simmer until the water reduces by half.

Ingredients you will need

Red Pepper Flakes

Broccoli Rabe

Olive Oil

Pancetta

Squash

Water

Equipment you will use

Frying Pan

Add the orecchiette to the reserved boiling broccoli rabe water and cook until the pasta is al dente, about 1 minute less than the cooking time says on the box.

Ingredients you will need

Broccoli Rabe

Orecchiette

Pasta

Water

Remove the pasta from the water and add to the pan with the pancetta and squash.

Ingredients you will need

Pancetta

Squash

Pasta

Water

Equipment you will use

Frying Pan

Add the broccoli rabe and about a 1/2 cup of the pasta cooking water. Cook until the water has evaporated and the sauce clings to the pasta.

Ingredients you will need

Broccoli Rabe

Pasta

Sauce

Water

Drizzle with olive oil and sprinkle with the grated Parmigiana. Toss or stir vigorously.

Ingredients you will need

Olive Oil

Divide the pasta between 2 serving dishes, sprinkle with a little more grated parm, and top with toasted green pumpkin seeds.

Ingredients you will need

Pumpkin Seeds

Pasta

Delicioso!!

Equipment

Ingredients

Servings:

1bunches

broccoli rabe, tough lower stems removed, cut into thirds 473milliliters

cheese pumpkin, cut into 1/2-inch dice 1pinch

Pinch crushed red pepper 2servings

Kosher salt 2servings

Extra-virgin olive oil 473milliliters

orecchiette 177milliliters

pancetta, cut into 1/2-inch dice 59milliliters

green pumpkin seeds, toasted 118milliliters

grated Parmigiana

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.