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Photo of Pasta with broccoli rabe, walnuts, and Parmesan by WW

Pasta with broccoli rabe, walnuts, and Parmesan

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
It takes just 30 minutes to get this one-dish pasta on your dinner table. We’ve used just a little bit of savory prosciutto to add a punch of flavor, first sautéing it, and then cooking the garlic and broccoli rabe in the drippings, carrying the flavor farther. Cooking the broccoli rabe with the other ingredients helps mellow its bitter edge while it absorbs the other flavors. The bowl of pasta gets a bright lemony finish from both zest and juice and then a topping of crunchy walnuts, crisp prosciutto, and Parmesan cheese to create a satisfying main dish.

Ingredients

Uncooked linguini

8 oz

Prosciutto

1 oz, (about 2 Tbsp), or pancetta, diced

Olive oil

1 tsp

Garlic

3 large clove(s), minced

Broccoli rabe

3 cup(s), chopped, trimmed

Red bell pepper

1 small, diced

Table salt

¾ tsp

Black pepper

¼ tsp

Red pepper flakes

¼ tsp

Chicken broth

⅓ cup(s)

Grated Parmesan cheese

4 Tbsp

Lemon zest

1 tsp, grated

Fresh lemon juice

1 Tbsp

Chopped walnuts

¼ cup(s), toasted

Instructions

  1. Cook linguine according to package directions. Drain and keep warm, reserving 1/2 cup of pasta cooking water.
  2. Meanwhile, cook pancetta in large heavy nonstick skillet over medium heat until crisp, about 5 minutes. With slotted spoon, transfer pancetta to plate.
  3. 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.
  4. 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.
  5. Per serving: 1 1/2 cups

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