Linguine with broccoli

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For those who love broccoli, this is one of the fastest pasta preparation .... and one of the tastiest! Enjoy this easy Italian recipe .... Apetitto good!

Ingredients:

1 large bunch broccoli (about 1 to 1 January / 2 lbs)
Salt
6 tablespoons olive oil
4 oz Pancetta or very lean pork, cut into cubes
1 1 / 2 cups thinly sliced green onions
Freshly ground black pepper
1 pound linguine
1 / 2 cup grated Parmesan cheeseCheese

Preparation:

1 - Remove the broccoli florets, leaving about 1 / 2 inch stems. Break or cut florets into pieces about 1 inch. Wash, soak in cold water, drain and set aside. Remove and discard the large leaves from coarse stems and cut part 1 / 2 inch below the stem. Wash and peel the stalks with a vegetable peeler.

2-6 quarters Bring water to a boil with 1 tablespoon of salt. Add broccoli stems and cook until barely tender, about 5 minutes. AddFlorets and continue cooking for about 3 minutes. With a slotted spoon, transfer broccoli to a colander, rinse under cold water, drain and set aside. Reserve liquid for cooking pasta.

3 - In a pan, heat 6 tablespoons of olive oil over medium heat. Add the pancetta or bacon and cook, stirring constantly until slightly crisp, about 2 minutes. Add the shallot and cook, stirring constantly, until barely tender, about 1 minute. Add the broccoli, turn heat to lowand let stand for about 2 minutes. Season with salt and pepper and remove from heat.

4 - Back in the water, the broccoli was cooked to a boil. Cook the pasta and cook al dente. Before removing drain the pasta, about 1 / 2 cup of cooking water and set aside. Drain the pasta, drain in a colander in a bowl with 1 tablespoon of olive oil and transfer to launch quickly. Add half the vegetable mixture to pasta and Parmesan and mix well. Add about 6 tablespoons of cooking water and stir quickly to resolve. Spoonthe remaining vegetable mixture and serve with additional Parmesan above.

Serves 4-6

Eating!