adapted from Epicurious.com

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4 ounces 1/3 inch thick slices pancetta, cut into cubes

5 cups broccoli florets

1 pound dried fettucini

1 tablespoon butter

1/4 cup olive oil

1 tablespoon grated lemon peel

2 tablespoons lemon juice

2 teaspoons fresh thyme leaves

1 cup chopped tomatoes

1/2 cup chopped basil

1/2 cup Parmesan cheese

Saute pancetta in heavy medium skillet over medium high heat until almost crisp and brown.  Transfer to paper towels.

Cook broccoli in large pot of boiling salted water until crisp.  Using slotted spoon, transfer broccoli to bowl.  Add pasta to same boiling water,  Cook until tender.

Drain pasta.  Return to pot.  Add next 5 ingredients.  Toss over low heat to coat.  Add pancetta, broccoli, and cheese.  Toss to blend.