- 1 lb. dry linguine
- 5 cups of fresh broccoli, chopped
- 1 cup fresh Parmesan cheese, grated
- 1 cup fresh Pecorino Romano cheese, grated
- 3/4 cup walnuts, crushed
- 2 cups pancetta, diced
- 2 clove of garlic, chopped
- Salt to taste
- Olive oil
Bring a stockpot of water to a boil and cook the linguine al dente. Brown the garlic and olive oil in a pan and add the broccoli for 3-4 minutes. Then add a ladle of pasta cooking water to the broccoli and cook until soft. Remove the broccoli and dry with a cloth.
In a blender, add the broccoli, cheese, a 1/2 cup of the pasta water and blend. In a separate pan, saute the pancetta and walnuts with 2 table spoons of olive oil. Drain the pasta and add it to the pan. Add a pitch of salt to taste. Pour the broccoli cream over the pasta and toss. Garish with additional cheese and serve!