Linguine with Broccoli Rabe, Pancetta, and Pine Nuts

Linguine with Broccoli Rabe, Pancetta, and Pine Nuts
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon salt
  • 4 cloves garlic, minced
  • ¾ pound linguine
  • 1 pound broccoli rabe, tough ends removed, cut into 1 1/2-inch lengths
  • 3 tablespoons olive oil
  • ¼ cup pine nuts
  • ¼ teaspoon dried red-pepper flakes
  • + 1 more ingredients
    • ¼ pound pancetta, cut into 1/2-inch pieces

1. Heat the oven to 350°. 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...

View full recipe at My Recipes

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