Pappardelle With Pancetta, Broccoli and Pine Nuts

• 4 tablespoons olive oil, divided use
• 3 garlic cloves, peeled, flattened
• 1 medium onion, chopped
• 3 ounces pancetta, chopped
• 1 teaspoon fennel seed, crushed
• 14 teaspoon dried crushed red pepper flakes
• 1 bunch broccoli rabe, stems sliced into 1/2 inch pieces and tops cut into 2 inch pieces
• 1 cup water
• 1 (8 ounce) packagedried pappardelle pasta
• 1 cup freshly grated parmesan cheese
• 12 cup pine nuts, toasted

1. Heat 2 tablespoons olive oil in a large heavy skillet over medium high heat.
2. Add garlic and cook until golden brown stirring frequently.
3. Discard garlic.
4. add onion, pancetta and fennel seeds to skillet.
5. Saute until onion is tender and pancetta begins to brown.
6. Add dried crushed red pepper and broccoli stems.
7. Cook about 4 minutes, stir in broccoli tops and sprinkle with salt and 1 cup water.
8. Cover and steam about 5 minutes.
9. Season with salt and pepper to taste.
10. Meanwhile cook pasta in salted water until al dente.
11. Reserve one cup pasta water and drain pasta.
12. Add pasta to broccoli and stir over low heat to combine, adding reserved pasta water by tablespoon if needed.
13. Stir in 2 tablespoons oil and 1 cup cheese.
14. Top with toasted pine nuts.

olive oil, garlic, onion, pancetta, fennel, red pepper, broccoli rabe, water, pasta, freshly grated parmesan cheese, pine nuts

Taken from www.food.com/recipe/pappardelle-with-pancetta-broccoli-and-pine-nuts-243107 (may not work)