Rigatoni pasta with broccoli cream, pancetta & walnuts
- 400 g rigatoni pasta (or penne, fusilli etc)
- 1 medium broccoli
- 1 small garlic clove peeled
- 200 g pancetta cubes (or lardons)
- 1 handful walnuts
- 90 g parmesan cheese grated
- 3-4 tbsp extra virgin olive oil
- salt for cooking and to taste
- black pepper to taste
- Begin by washing and cutting the broccoli into pieces and cooking it in salted boiling water for about 10 minutes (until al dente).
- Meanwhile, cook the pancetta cubes in a small frying pan with just a little oil (it has its own fat) until the pieces are browned and crispy! Remove the pancetta from the pan and set aside.
- When it’s ready, remove the broccoli from the cooking water, but keep the water (you can use a slotted spoon). Remove a cupful of the water and bring it to the boil again. If necessary add some more water.
- Cook the pasta al dente in the boiling water according to the instructions on the packet.
- Put most the cooked broccoli (save a few small florets for serving) into a bowl (if you have a hand held blender) or food blender, add 2-3 tbsp of olive oil, half the grated Parmesan, the walnuts, the garlic and some salt and pepper to taste and blend with some of the cooking water until you get a creamy consistency.
- When the pasta is ready, save a little more cooking water, drain the pasta and return it to the pan.
- Add the broccoli cream and mix together well. If the sauce seems dry, add some more of the cooking water. (depends how creamy you like it)
- Serve immediately sprinkled with the pancetta, some small broccoli florets and more grated parmesan.
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