Pasta with escarole

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Pasta with escarole

Ingredients
Kosher salt
12 ounce gemelli, fusilli or spaghetti
1 tablespoon pine nuts
2 tablespoon extra-virgin olive oil, plus more for drizzling
2 tablespoon breadcrumbs
Freshly ground pepper
1/4 pound pancetta, cut into thin strips
2 clove garlic, thinly sliced
1 red jalapeno pepper, thinly sliced (remove seeds for less heat)
2 tablespoon parmesan cheese, grated

Instructions:

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.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe.html?oc=linkback

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
2272
Total Fat
92
Saturated Fat
24
Total Carbohydrate
284
Dietary Fiber
12
Sugars
0
Protein
84
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