Pasta With Escarole
- Kosher salt
- 12 ounces gemelli, fusilli or spaghetti
- 1 head escarole, roughly chopped
- 1 tablespoon pine nuts
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons breadcrumbs
- Freshly ground pepper
- 1/4 pound pancetta, cut into thin strips
- 2 cloves garlic, thinly sliced
- 1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
- 2 tablespoons grated parmesan cheese
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until just al dente, about 10 minutes.
- Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute.
- Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes.
- Transfer the mixture to a plate.
- Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes.
- Transfer to paper towels and blot dry.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute.
- Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet.
- Add half of the pancetta and toss, drizzling in enough pasta water to moisten.
- Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan.
- Drizzle with olive oil.
- Per serving: Calories 568; Fat 23 g (Saturated 6 g); Cholesterol 20 mg; Sodium 140 mg; Carbohydrate 71 g; Fiber 3 g; Protein 21 g
- Photograph by Antonis Achilleos
kosher salt, gemelli, head, nuts, extravirgin olive oil, breadcrumbs, freshly ground pepper, pancetta, garlic, red jalapeno pepper, parmesan cheese
Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe.html (may not work)