Ingredients (for 350g pennette)
100 g. diced pancetta
300 g. broccoli (head only)
extra virgin olive oil
Blanche the broccoli, using only the florets, eliminating the leaves and stalk.
This recipe is very quick, so cook the pasta as soon as the water starts to boil.
In a large frying pan (sufficient to be able to mix in the pennette later) fry the diced pancetta with the oil, chopped onion and chilli pepper to taste, for a couple of minutes.
Add the blanched broccoli florets and, with a wooden spoon, squash them to make a green creamy paste.
Drain the pennette and pour into the frying pan with the pancetta and broccoli cream. Cook for a minute and serve.
Add grated cheese (pecorino or Parmigiano-Reggiano) if desired.