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 350.
2. Toast the pine nuts in the oven until they are golden brown, about 8 minutes.
3. In a large frying pan, cook the pancetta with the oil over moderate heat until beginning to crisp.
4. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute.
5. In a large pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes.
6. Drain.
7. Add the broccoli rabe to the frying pan along with the salt and cook, stirring, for 2 minutes.
8. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
9. Drain and toss with the broccoli rabe and pine nuts.

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

Taken from www.foodandwine.com/recipes/linguine-with-broccoli-rabe-pancetta-and-pine-nuts (may not work)