Broccoli & Pancetta Casareccia
50 pine nuts
1 tbsp olive oil
175g pancetta, cubed
4 cloves garlic, sliced
pinch dried chilli flakes (optional)
300g casareccia pasta
300g broccoli, cut into small florets
100g sundried tomatoes, sliced
30g parmesan, grated
Cook the pasta in a large pan of water until al dente. Reserve some of the water and then strain.
Dry fry the pine nuts in a sauté pan, stirring frequently. Remove and set aside before adding the oil to the pan. Add the pancetta when hot and fry until crispy. Add the broccoli florets, garlic and chilli flakes if using. Cook for 5 minutes before adding the sundried tomatoes and some pasta water to loosen.
Add the drained pasta to the pan and mix thoroughly before transferring to warmed bowls. Serve, topped generously with parmesan.