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Pasta With Escarole

Pasta With Escarole
Pasta With Escarole might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 18g of protein, 22g of fat, and a total of 565 calories. If you have jalapeno pepper, gemelli, pancetta, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

1
Bring a large pot of salted water to a boil.
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PotPot
2
Add the pasta and cook until just al dente, about 10 minutes.
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PastaPasta
3
Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
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EscaroleEscarole
4
Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute.
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5
Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes.
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Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
Olive OilOlive Oil
6
Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes.
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PancettaPancetta
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7
Transfer to paper towels and blot dry.
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8
Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute.
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Olive OilOlive Oil
Jalapeno PepperJalapeno Pepper
GarlicGarlic
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9
Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet.
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EscaroleEscarole
PastaPasta
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10
Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
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PancettaPancetta
11
Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan.
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PancettaPancetta
ParmesanParmesan
PastaPasta
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12
Drizzle with olive oil.
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Olive OilOlive Oil
13
Photograph by Antonis Achilleos
DifficultyMedium
Ready In35 m.
Servings4
Health Score49
Dish TypesLunchMain CourseMain DishDinner
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