Linguine with Broccoli Rabe, Pancetta, and Pine Nuts Recipe

Linguine with Broccoli Rabe, Pancetta, and Pine Nuts Recipe

  • 1/4 cup pine nuts
  • 1/4 pound pancetta, cut into 1/2- inch pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon dried red-pepper flakes
  • 1 pound broccoli rabe, tough ends removed, cut into 1 1/2-inch lengths
  • 1/4 teaspoon salt
  • 3/4 pound linguine
  1. Heat the oven to 350 degrees F. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
  2. In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.
  3. In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain. Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.
  4. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the broccoli rabe and pine nuts.
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