Orecchiette with Broccoli and Pancetta
(Orecchiette con Broccoli e Pancetta)
Ingredients:
5 scallions, thinly sliced
10 ounces frozen chopped broccoli, thawed, drained, and patted dry
3/4 pounds Orecchiette pasta
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
3 tablespoons pine nuts
3 ounces sliced pancetta, coarsely chopped
Directions:
Heat butter and olive oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle.
Add nuts and cook, stirring, until golden pale.
Discard garlic and stir in pancetta and scallions.
Cook 1-2 minutes.
Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4-5 minutes.
Cook Orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until 'al dente'.
Reserve 1/2 cup pasta-cooking water.
Drain pasta and stir into broccoli mixture.
Add some of the reserved water to moisten if needed. Makes 4 servings.