PASTA WITH ESCAROLE

Pasta With Escarole image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Previous Next

Ingredients

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 or green jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoons grated parmesan cheese

Steps:

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.

Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams