Casareccia Pasta with Chickpeas, Kale, and Herbs

Prep Time: 12 min

Cook Time: 18 min

Total Time: 30 min

Servings: 6


  • 1/2 cup finely diced pancetta
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 red onion, julienned
  • 8 oz kale, stems removed, leaves julienned
  • 1 tsp fresh chopped thyme
  • 1 tsp fresh chopped sage
  • 2 large cloves garlic, thinly sliced
  • 1 can (14 1/2 oz) chickpeas, rinsed and drained
  • Salt
  • 1 cup small tomatoes, quartered
  • 1 lb casarecce, radiatori or other similarly shaped pasta
  • 2 tbsp grated Pecorino-Romano cheese


    • 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