Pasta with Brocoletto and Pine Nuts
Cook the pasta in boiling salted water until al dente. Rinse the broccoletto and spin dry. Cut the stems into slices and leave the leaves whole. Rinse the scallions and cut into thin rings. Peel the garlic and cut into thin slices.
Toast the pine nuts until golden brown in a dry pan, remove from heat, let cool briefly and then finely chop. Fry the pancetta with the oil, garlic, scallions and broccoli stalks, sauté briefly then deglaze with the wine. Simmer gently over a medium heat for 5 minutes, then add the cabbage leaves and stir together. Season with salt, pepper and nutmeg. Drain the pasta and mix into the pan. Toss everything well and serve on warmed plates with the pine nuts and freshly grated parmesan.