ROTINI WITH MUSHROOMS AND BROCCOLI

ROTINI WITH MUSHROOMS AND BROCCOLI image

Yield Makes four generous main dish servings

Number Of Ingredients 11

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1 small bunch broccoli
1 pound rotini or other twisted pasta
2 tablespoons good-quality olive oil
1/4 pound pancetta or bacon diced(optional)
1 teaspoon finely chopped garlic
1/4 teaspoon red pepper flakes
1 pound mushrooms, sliced
1/2 cup freshly grated pecorino romano or locatelli cheese
salt and fresh ground pepper to taste
1/4 cup pine nuts, lightly toasted
1/4 cup fresh parsley, finely chopped

Steps:

Separate broccoli into florets. Discard tough stem, and peel and chop remaining stem into 1 inch pieces. You should have about 2 cups. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. During the last 5 minutes, add the broccoli to the pasta. Drain, reserving 1/2 cup liquid. Return pasta to cooking pot. While the water is coming to a boil and the pasta is cooking, heat the olive oil in a 10 inch frying pan. Add the pancetta or bacon, if using, and saute until crisp. Remove from pan and drain on paper towels. Reserve oil in pan. Add the chopped garlic, red pepper flakes and mushrooms to the reserved oil in saute pan and cook over medium high heat until the mushrooms release their liquid. Continue cooking until mushrooms are almost dry. Add mushroom mixture to the pasta and broccoli. Toss with the grated cheese. Add a little of the reserved water if pasta appears dry. Add the pancetta or bacon if using. Season with salt and fresh ground pepper to taste. Transfer to individual shallow bowls and garnish with toasted pine nuts and parsley. Pass additional grated cheese.