Casareccia Pasta with Chickpeas, Kale, and Herbs
- Cook pancetta in sauté pan until browned but not too crispy; drain on paper towel–lined plate.
- Warm olive oil in large sauté pan set over medium heat. Stir in onion; cook for 5 minutes or until softened. Toss in kale, thyme, sage and garlic; cook for 2 to 3 minutes or until kale is wilted. Stir in chickpeas, tomatoes, pancetta, and salt to taste; reduce heat to low.
- In large pot of boiling salted water, cook pasta for 8 minutes or until al dente. Drain well; stir into chickpea mixture in sauté pan. Toss over medium-low heat for about 3 minutes or until pasta has soaked up most of the sauce but is still very moist. Divide among bowls; sprinkle with Pecorino-Romano.
Recipe Provided by Chef Sharon Sanders
Cooking Method: Sauté / Pan Fry
World Cuisine: Italian
Product: Extra Virgin