Pasta with Broccolini and Pancetta

I made my first trip to Arizona last month and I was obsessed with the landscape.  More specifically - the cactus. 🌵 

I was so impressed with the spectacular ​cactus that despite the warnings, I may (or may not) have touched one.   FYI - No blood was shed in the poking of this cactus.🤣 

There are just some things I just can't resist.  A sign that says "Caution, do not touch", for example, I take as a personal challenge. 🤣🌵  I have no explanation.   It's the same phenomena that compels me to eat copious amounts of pasta even though I know it might not be in my best interest and have adverse effects on my waistline.  

Quick and easy pasta dishes are my kryptonite.  And this yummy dish has vegetables, protein and just enough cheese and butter to make it irresistible.  

Linguini with Broccolini and Pancetta
Bread Crumbs
1 cup panko
1 Tablespoon olive oil
1/4 teaspoon salt

Pasta
1 pound broccolini, stalks cut into 1" pieces, florets left whole
1 Tablespoon + teaspoon salt
1 pound linguini
1/4 cup olive oil
4 ounces pancetta, cut into 1/4" pieces
2 cloves garlic, minced
3/4 teaspoon red pepper flakes
1 cup parmesan cheese, grated
4 Tablespoons butter

Combine bread crumb ingredients in a skillet.  Cook until golden brown. 

Bring 4 quarts water to a boil.  Add broccolini stalks and 1 T. salt.

Cook 1 minute.  Add florets.  Cook 1 minute.

Remove from water with a spider and transfer to a bowl.

Return water to boiling.  Add pasta and cook 5-7 minutes. 

Reserve 2 c. water.  Drain pasta.

Combine oil and pancetta in pan.  Cook until crispy.  

Add garlic, pepper flakes and 1 t. salt. Cook 30 seconds. 

Add 1 1/2 c. reserved pasta water.  Bring to a boil.  

Stir in broccolini and pasta and cook 3 minutes until liquid almost absorbed. 

Remove from heat.  Stir in parmesan and butter. Adjust consistency with reserved pasta water. 

Transfer to serving dishes.  Sprinkle with bread crumbs.  

Ciao!

Click here for a printable version of this recipe