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.
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