Linguine with Broccoli Rabe, Pancetta, and Pine Nuts
The classic combination of broccoli rabe, garlic and a touch of hot red pepper is enhanced here by pine nuts and strips of pancetta. If the pancetta is especially lean, you may need to add another tablespoon of olive oil. To substitute bacon for the pancetta, use the same quantity but increase the salt to a half teaspoon. Fast Weekday Pastas
December 2013
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Credit:
© Melanie Acevedo
Recipe Summary
Ingredients
Directions
Suggested Pairing
A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts. Choose a Chenin-Blanc-based wine from the Loire Valley in France such as a Savennières or Anjou. Make sure it is dry (not demi-sec).