1tbs pine nuts
100g tenderstem broccoli tips
3 rashers of pancetta (about 50g), cut in half to make 6 pieces
1tsp extra virgin olive oil
1 clove of garlic, finely chopped
150ml Eisberg Alcohol-Free Chardonnay
50g low fat cream cheese
Pinch of black pepper
A few sprigs of flat-leaf parsley, chopped
1tsp lemon zest
Toast the pine nuts in a dry pan over medium heat for a minute or two until golden brown – taking care not to burn them. Set aside.
Cook the linguine according to the pack instructions, adding the broccoli for the last two minutes of cooking.
Fry or grill the pancetta and keep warm.
Meanwhile, fry the garlic in the olive oil for one minute then pour in the Eisberg Alcohol-Free Chardonnay and bubble for a few seconds. Stir in the cream cheese and parsley, then season with black pepper. When the pasta and broccoli are cooked, tip into the pan with the sauce and stir to coat.
Serve the pasta in two bowls sprinkled with the pine nuts and top with the pancetta. Grate over the lemon zest and add a little more black pepper if desired.