Ingredients
1/4 c. pine nuts
1/4 lb. pancetta
3 tbsp. olive oil
4 cloves garlic
1/4 tsp. dried red-pepper flakes
1 lb. broccoli rabe
1/4 tsp. salt
3/4 lb. linguine
Preparation
Step 1Heat the oven to 350°F. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.Step 2In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.Step 3In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain. Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.Step 4In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the broccoli rabe and pine nuts.Step 5Wine Recommendation: A crisp white wine is the best idea for this dish as it will cut through the salt of the meat and the richness of the nuts. Choose a chenin-blanc-based wine from the Loire Valley in France such as a Savennières or Anjou. Make sure it is dry (not demi-sec).
