Cream of Broccoli, Nuts and Pancetta Linguine



  • 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!


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