Pappardelle With Pancetta, Broccoli Rabe, And Pine Nuts

• 4 T olive oil, divided
• 3 garlic cloves, flattened
• 1 med onion, chopped
• 3 oz. pancetta, chopped
• 1 t fennel seeds, crushed
• 1/4 t dried crushed red pepper
• 1 lg bunch broccoli rabe/rapini, stems sliced 1/2 inch thick, tops cut into 2 inch pieces
• 1 C chicken broth
• 1 8.8 oz package dried pappardelle
• 1 C freshly grated Pecorino Romano
• 1/2 C pine nuts, toasted

1. 1. Heat 2 T oil in a large skillet over medium-high heat. Add garlic, saute until golden brown and then discard.
2. 2. Add onion, pancetta, and fennel and saute until onion is tender and begins to brown, about 8 min.
3. 3. Add red pepper, and broccoli stems and cook 4 min, stirring occasionally. Stir in tops, sprinkle with salt, and add broth.
4. 4. Cover and cook untl stems and tops are tender, about 5 min.
5. 5. Season to taste with salt and pepper.
6. 6. Cook pasta and reserve 1 C pasta water.
7. 7. Add pasta to broccoli mixture,stirring in remaining 2 T of oil and 1 C cheese and more pasta water if necessary.
8. 8. Sprinkle with pine nuts and serve.

olive oil, garlic, onion, pancetta, fennel seeds, red pepper, broccoli raberapini, chicken broth, freshly grated pecorino romano, pine nuts

Taken from www.epicurious.com/recipes/member/views/pappardelle-with-pancetta-broccoli-rabe-and-pine-nuts-52403601 (may not work)