Pasta with Escarole

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This recipe was a winner because it was easy to make! I like others substituted for the escarole - but I chose to use spinach. And instead of sprinkling nut/bread crumbs on each plate just mix it all together - makes it much simpler. Also thought the added olive oil after plating was much needed to prevent it from feeling dry.

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This recipe took a little doing, many steps to it, but it was well worth it. Talk about "bang for your buck", it's very rich and tasty and yet low fat. The pancetta goes a long way to add flavor and certainly less fat than a pound of ground mean would be in a pasta dish.
Like another reviewer, I wound up tossing it all together in the end. Also I could not find escarole so used part fresh baby spinach and part riddiccio. We really enjoyed it. We had "Balsamic Glazed Squash" with it which is also excellent.

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While I agree that the end of the recipe was VERY confusing to follow, by that point it was fairly easy to throw caution to the wind and just mix all the parts together. We found this to be a delicious, flavorful dish. As an earlier reviewer mentioned, a great base. We opted to use wild mushroom stuffed ravioli which added another dimension of flavor. Not a "low calorie" dish, however.

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Absolutely no taste. Do not waste your time. Confusing recipe and boring.

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I really enjoyed this dish a lot! I did substitute fresh basil for the escarole. I waited until the pasta was ready drained the water and then threw in the basil and let it sort of "steam" for about 5 minutes.

I think the flavor was fantastic! I wish I would have read the previous review about adding the asparagus. We'll definitely try that next time.

This recipe is a keeper and is going in our book!

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I thought this was a good base for a healthy but tasty dish. I started by cooking the breadcrumb and nut mixture first. I used Almonds instead of Pine Nuts. I then cooked the Pancetta, once the Pancetta was finished I started the pasta. This way I could time when to start adding the garlic and jalpenos to the pancetta oil. I also added Asparagus adn Red Bell Pepper to this dish and it was and excellent and just added to the already good flavors in this dish. Just add the asparagus to the pasta water about the same time you add the escarole. I was really happy with the results and so was my wife.

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Didnt have that much flavor. The pasta and escarole were overcooked after sitting in the pot while I did the other preprations. They're better off cooking separately or cook half the time it says. I used Barilla thin spaghetti and followed al dente cooking instructions, 6-7 mins. You have to cook it half the time before adding the other ingredients. Use half of the box also. I didnt have pancetta so I used bacon, I think it saved the recipe a little bit. I know I wouldnt be making this again.