Linguine With Broccoli Rabe, Pancetta, And Pine Nuts

• 1/4 cup pine nuts
• 1/4 pound pancetta, cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon dried red-pepper flakes
• 1 pound broccoli rabe, tough ends removed, cut into 1 1/2-inch lengths
• 1/4 teaspoon salt
• 3/4 pound linguine

1. Heat the oven to 350u0b0. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
2. In 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.
3. In 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.
4. In 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.
5. Wine 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 Savennieres or Anjou. Make sure it is dry (not demi-sec).

pine nuts, pancetta, olive oil, garlic, redpepper, broccoli rabe, salt, linguine

Taken from www.myrecipes.com/recipe/linguine-with-broccoli-rabe-pancetta-pine-nuts (may not work)