- 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
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