Gemelli With Broccoli Rabe, Bacon, And Chickpeas

• 1 pound broccoli rabe, trimmed and coarsely chopped
• 8 ounces uncooked gemelli pasta
• 6 slices center-cut bacon
• 3 garlic cloves, thinly sliced
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Bring 4 quarts water to a boil in a large Dutch oven. Add broccoli rabe to pan; cook 2 minutes. Remove with a slotted spoon; drain well. Coarsely chop. Return water to a boil. Add pasta to pan; cook according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 3/4 cup pasta water. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; crumble bacon. Increase heat to medium-high. Add garlic and chickpeas to drippings in pan; saute 2 minutes or until garlic is golden. Stir in broccoli rabe, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; cook 3 minutes or until broccoli rabe is heated. Stir in pasta, 3/4 cup pasta water, and bacon; toss well.

broccoli rabe, gemelli pasta, center, garlic, salt, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/gemelli-with-broccoli-rabe-bacon-chickpeas (may not work)