PAPPARDELLE WITH PANCETTA AND PEAS
The very notion of buttery noodles and fresh sweet peas is enough to make anyone swoon. As a meal, it is the essence of simplicity. But no one will complain if there is also a whisper of new green garlic, a dab of herby pesto and a dollop of ricotta. Oh, and a touch of lemon zest. Add tender mustard greens and a few bites of pancetta or bacon to round it all out.
Provided by David Tanis
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a small saucepan of water over high heat and bring to a boil. Add pancetta and cook for 1 minute, then drain and set aside.
- Bring a large pot of well-salted water to a boil on the back burner, for cooking the pasta.
- Meanwhile, put basil, parsley and mint in a mortar or mini food processor and mash to a coarse paste with about 1/4 cup oil. Set aside.
- Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add green garlic and peas, and sprinkle with salt and pepper. Allow garlic and peas to sizzle without browning for about 1 minute. Add reserved pancetta and 1/2 cup water, and bring to a simmer for 1 minute more. Stir in mustard greens to wilt slightly, then add herb paste, ricotta and lemon zest. Turn off the heat
- Cook the pasta at a brisk simmer until al dente. Drain and toss gently with ingredients in skillet. Taste and adjust seasoning. Transfer to a warm platter or individual dishes and serve immediately. Pass grated cheese at the table.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 17 grams, Carbohydrate 112 grams, Fat 31 grams, Fiber 13 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 968 milligrams, Sugar 12 grams, TransFat 0 grams
PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS
Salty pancetta, luxurious pine nuts, and the bitter flavor of broccoli rabe come together in this simple pasta dish.
Provided by Kristine Kidd
Categories Leafy Green Nut Pasta Pork Sauté Quick & Easy High Fiber Bacon Spring Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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 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. 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 tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
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.
PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS
Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.
Provided by Sandi From CA
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4
HEALTHY BROCCOLI RABE WITH PINE NUTS
Garlicky and nutty broccoli rabe. You can use normal broccoli if you wish, but broccoli rabe is more delicate and more suited for combination with pignoli, in my opnion.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In large stockpot, boil water.
- Add broccoli rabe and blanch 2 minutes.
- Drain.
- In large skillet, heat oil.
- Add garlic and cook 1 minute.
- Add broccoli rabe and cook 4 minutes.
- Season with salt and pepper.
- Add pine nuts.
- Toss and serve.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 92.3, Fat 9.4, SaturatedFat 1, Sodium 146.1, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1.2
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PAPPARDELLE WITH PANCETTA, BROCCOLI RABE, AND PINE NUTS ...
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- 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 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. 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 tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste with salt and generous amount of pepper. Transfer to shallow bowl. Sprinkle with pine nuts and serve, passing additional cheese separately.
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- Heat the oven to 350°. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
- 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.
- 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.
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PASTA WITH PANCETTA & BROCCOLI RABE - SOUFFLE BOMBAY - FOOD
From soufflebombay.com
Cuisine Italian, Italian AmericanCategory EntreeServings 4Calories 1050 per serving
- Start by crisping up your pancetta. If your pancetta is not already chopped into cubes, do so and then toss it in a pan over medium heat stirring often until crisped to your liking. Drain on paper towel and set aside.
- Get your pasta water going and be sure to really salt the water. Like Gordon Ramsay says, you want the water to taste like the ocean.
- In a large sauté pan, add your olive oil, and as soon as the oil heats up, add your shallots and sauté them for a minute or so, moving them around. Quickly add in your red pepper flakes, garlic and pine nuts and sauté for 30 seconds or so (over medium heat) moving them around. Add in your wine and chicken stock and allow it to just come to a simmer. Remove from heat.
- Meanwhile, blanch your broccoli rabe in the pasta water for 2 ½ to 3 minutes, then pull them out and toss them into the saucepan. (You can also do this ahead or separately if you wish)
BROCCOLI RABE RECIPES: WHAT YOU SHOULD MAKE TONIGHT FOR DINNER
From wideopeneats.com
- Sautéed Broccoli Rabe With Garlic and Chili Flakes. In this dish, the rabe is sautéed with extra virgin olive oil, garlic, and red pepper flakes after blanching in boiling water in a large pot.
- Baked Broccoli Rabe With Parmesan. The New York Times cooking section probably knows good recipes, right? Check out their recipe for broccoli rabe that you saute and add delicious parmesan cheese to.
- Broccoli Rabe with Chile and Garlic. This broccoli rabe recipe involves both crushed red pepper flakes and a whopping 8 garlic cloves, but I think we all know you can never have enough garlic.
- Bitter Greens Salad with Broccoli Rabe Pesto, Italian Sausage and Fresh Mozzarella. The name of this recipe alone got our attention! It's got the aforementioned ingredients, plus kosher salt, basil leaves, pistachios, mascarpone, and so much more.
- Garlicky Broccoli Rabe. Another recipe with lots of garlic, this recipe takes just 20 minutes of total time to make including the time it takes to drain and dry the veggie after you cook broccoli rabe in boiling salted water.
- Broccoli Rabe with Garlic & Anchovies. If you're an anchovy fan, this recipe is for you! It's touted as being heart-healthy, low calorie, low carbohydrate, gluten-free, and diabetic-appropriate.
- Balsamic Roasted Brussels Sprouts and Broccoli Rabe. I'm a big Brussels sprouts fan, so this one had to go on the list. Balsamic vinegar and sea salt add extra delicious touches to the dish.
- Spiralized Fennel and Broccoli Rabe Gratin. Break out your spiralizer, fennel, shallots, Gruyère cheese, and more for this recipe! All that cheese and a golden-brown crust -- yum!
- Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts. Pine nuts are another favorite of mine, and who doesn't love pancetta? This broccoli rabe recipe is a little more complicated, but you've got this.
- Turnip Hash with Broccoli Rabe. I've never heard of turnip hash, but this recipe sure makes it look good! Plum tomatoes, parsnips, Yukon gold potatoes, onion, and thyme round out this recipe.
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