Orecchiette with Pancetta and Broccoli
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons pine nuts
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- Carbohydrate 71 g(24%)
- Cholesterol 29 mg(10%)
- Fat 30 g(46%)
- Fiber 5 g(21%)
- Protein 17 g(34%)
- Saturated Fat 8 g(42%)
- Sodium 173 mg(7%)
- Calories 618
Preparation Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
Preparation Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes. Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
