Pasta with Black Broccoli and Green Beans

Pasta con I Broccoli Neri e Fagiolini

Short pasta with black broccoli, green beans and pancetta, a first course traditional, tasty and rustic.

4 servings

Easy

Pasta with black broccoli and green beans is a first course Rustic in nature, suitable for a substantial yet simple-to-prepare lunch. The vegetal sweetness of broccoli and the texture of green beans meet the savory flavor of pancetta, which completes the sauce with an intense and fragrant note. Short pasta is particularly suitable for collecting small pieces of vegetables and distributing the sauce evenly, maintaining a full but balanced result. Cooking the vegetables separately allows for better preservation of their consistency and flavour, while the subsequent passage in skillet makes them very warm and harmonized with the pancettaThe recipe belongs to traditional cuisine and enhances simple ingredients through a straightforward technique, without elaborate sauces or complex preparations.

Instructions

Voice reading

7 steps · natural Italian voice

Clean the broccoli

Clean the black broccoli by removing any unusable parts, then rinse thoroughly under running water. Finish cleaning when the leaves and stems are free of debris and ready for cooking.

Cook the broccoli

Bring to a boil Bring a pot of salted water to a boil and add the black broccoli. Cook until tender, but not falling apart; the water should remain at a steady boil throughout the cooking process. Drain carefully and set aside.

Prepare the green beans

Clean the green beans, rinse them, and transfer them to another pot of boiling salted water. Cook them until tender but still firm, then drain well. The vegetables should retain a recognizable texture and not be watery.

Brown the pancetta

Cut the pancetta diced and brown it in a large pan skillet with olive oil. Maintain a medium heat and cook until the cubes are golden brown and slightly crispy, releasing their aroma without burning.

Heat the vegetables

2 min

Join the pancetta brown the black broccoli and the drained green beans. Heat the vegetables in the skillet for about 2 minutes, stirring gently to distribute the oil and the flavour of the pancetta. Finish when the dressing is hot and smooth.

Cook the pasta

Bring to a boil Cook the short pasta in plenty of salted water according to the cooking time indicated for the chosen shape. Drain it when it's cooked and still firm, avoiding leaving it in the water longer than necessary.

Mix and serve

Pour the drained pasta into the skillet with vegetables and the pancetta. Mix with a wooden spoon to evenly distribute the sauce and combine each ingredient. Serve immediately, when the pasta is piping hot and the vegetables are still recognizable.

Chef's Tips

Cook black broccoli and green beans separately in salted water, so they retain their flavour and consistency before being heated with the pancetta.