Escarole with beans and pasta
8 oz, cavatelli variety if available
6 medium clove(s), sliced
Crushed red pepper flakes
1 pound(s), trimmed and cut into 2-inch pieces
15½ oz, rinsed and drained
2 oz, freshly grated (1/4 cup)
- Cook the cavatelli according to package directions omitting the salt; drain and keep warm.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 30 seconds. Add the escarole, a handful at a time, stirring until it has all been incorporated. Add the chickpeas and cook, stirring, until the escarole is wilted, about 2 minutes. Add the broth and salt; bring to a simmer. Cook, uncovered, until the broth is slightly reduced, about 4 minutes. Add the pasta and heat through, about 1 minute. Remove from the heat and stir in the cheese. Serve at once. Yields 1 cup per serving.