Linguine with Broccoli Rabe, Pancetta, and Pine Nuts

Ingredients

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

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...

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