ORECCHIETTE w/PANCETTA & BROCCOLI

By BobD

Ingredients

• 4 SERVINGS
• 3/4 lb orecchiette
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, smashed
• 3 tablespoons pine nuts
• 3 oz sliced pancetta, coarsely chopped
• 5 scallions, thinly sliced
• 10 oz frozen chopped broccoli, thawed, drained, and patted dry
• ACCOMPANIMENT: grated parmesan

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.