Ingredients
- 3/4 lb orecchiette
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, smashed
- 3 tablespoons pine nuts
- 3 oz sliced pancetta, coarsely chopped
- 5 scallions, thinly sliced
- 10 oz frozen chopped broccoli, thawed, drained, and patted dry
Description
As You May Know, Orecchiette Is Italian For “little Ears.” Their Size And Rounded Shape Are Just Right For This Dish.
Gourmet Magazine
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