Orecchiette with Pancetta and Broccoli

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Pine nuts

  Nuts, dried

  3 tbsp or 25g

• Butter

  Unsalted

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 ¼ cup, chopped or 125g

• Garlic

  Raw

  1 cloves, minced or 3g

• Whole wheat pasta

  Dry

  12 oz or 340g

• Broccoli

  Raw

  1 ½ cup chopped or 137g

• Pancetta

  Deli Italian Specialties - Wegmans

  3 oz or 85g

Directions

1. Cook pasta in a large pot of boiling salted water (2 tablespoons salt for 6 quarts) until al dente.
2. While pasta cooks, heat butter and olive oil with garlic in a 12-inch skillet over medium-high heat until garlic sizzles. Add pine nuts and cook, stirring, until pale golden. Remove garlic, then add pancetta and scallions, cooking for 1 minute.
3. Stir in broccoli, adding 1/4 teaspoon each of salt and pepper, and cook over high heat, stirring, for 4 minutes.
4. Reserve 1/2 cup of the pasta-cooking water, then drain the pasta and mix it into the broccoli mixture. Add reserved water as needed to moisten.
5. Toss with Parmesan cheese and serve.

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