- 1 large bunch broccoli (about 1 to 1 1/2 lbs)
- 6 tbsp olive oil
- 4 oz pancetta or very lean pork, finely diced
- 1 1/2 cups thinly sliced scallions
- Freshly ground black pepper
- 1 lb linguine
- 1/2 cup freshly grated Parmesan cheese
Linguine with Broccoli
For all you broccoli lovers, this is one of the fastest pasta dishes to prepare….and one of the tastiest! Enjoy this easy Italian recipe….Buon Apetitto!
1 – Remove florets from broccoli, leaving about 1/2 inch of stems. Cut or break florets into 1-inch pieces. Wash in cold water, drain and set aside. Remove and discard the large coarse leaves from stems and cut off about 1/2 inch of lower part of stalk. Wash thoroughly and peel stalks with a vegetable peeler.
2 – Bring 6 quarters of water to a boil with 1 tbsp salt. Add broccoli stalks and cook until barely tender, for about 5 minutes. Add florets and continue cooking, for about 3 more minutes. With a skimmer, transfer broccoli to a colander, rinse under cold water and set aside to drain. Reserve liquid for cooking pasta.
3 – In a large saute pan, heat 6 tbsp olive oil over medium heat. Add the pancetta or salt pork and cook, stirring constantly, until slightly crispy, for about 2 minutes. Add the scallions and continue cooking, stirring constantly, until barely tender, for about 1 minute. Add the broccoli, turn heat to low and cook for about 2 minutes. Season with salt and pepper and remove from heat.
4 – Return the water in which the broccoli was cooked to a boil. Add pasta and cook until al dente. Before draining pasta, remove about 1/2 cup of the pasta water and set aside. Drain pasta in a colander, transfer to a bowl containing 1 tbsp olive oil and toss quickly. Add half of the vegetable mixture and Parmesan cheese to pasta and toss well. Add about 6 tbsp of pasta water and toss quickly to loosen. Spoon the remaining vegetable mixture on top and serve with additional Parmesan cheese.
Serves 4 to 6