Pasta with broccoli rabe, walnuts, and Parmesan
1 oz, (about 2 Tbsp), or pancetta, diced
3 large clove(s), minced
Uncooked broccoli rabe
3 cup(s), trimmed
Sweet red pepper(s)
1 small, diced
Red pepper flakes
Canned chicken broth
Grated Parmesan cheese
1 tsp, grated
Fresh lemon juice
¼ cup(s), toasted
- Cook linguine according to package directions. Drain and keep warm, reserving 1/2 cup of pasta cooking water.
- Meanwhile, cook pancetta in large heavy nonstick skillet over medium heat until crisp, about 5 minutes. With slotted spoon, transfer pancetta to plate.
- Add oil and garlic to skillet; cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe, sweet pepper, salt, black pepper, and pepper flakes; cook, stirring, until broccoli rabe is crisp-tender, about 5 minutes. Add broth and cook, tossing mixture, until broth is almost evaporated, about 1 minute longer.
- Add linguine to skillet along with 1/4 cup of reserved pasta cooking water. Cook, stirring, adding more water if needed, until sprouts are just tender, 1–2 minutes. Remove skillet from heat; stir in 2 tablespoons of Parmesan and the lemon zest and juice. Transfer to serving bowl; top with walnuts, pancetta, and remaining 2 tablespoons cheese.
- Per serving: 1 1/2 cups