Name: Pasta e Ceci with Greens
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 onion, chopped; 2 stalks celery, chopped; Kosher salt; 4 cloves garlic, minced; 1 1/2 teaspoons minced fresh rosemary; 1/4 to 1/2 teaspoon red pepper flakes; 1 15-ounce can chickpeas, drained, liquid reserved; 1 cup ditalini; 6 cups roughly chopped escarole (from about 1/2 head); 4 cups baby spinach; Grated pecorino romano cheese, for topping; Freshly ground pepper

Directions

Heat the olive oil in a Dutch oven or other large pot over medium-high heat. Add the onion, celery and 1/2 teaspoon salt; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, rosemary and red pepper flakes and cook 1 minute.
Stir the chickpeas into the pot and cook 1 minute. Add 4 cups water, the reserved chickpea liquid and 1/2 teaspoon salt and bring to a boil. Stir in the pasta; reduce the heat and simmer, stirring occasionally to prevent the pasta from sticking to the bottom of the pot, until the pasta is tender, about 10 minutes.
Add the escarole and spinach to the pasta, cover and cook until wilted, 1 to 2 minutes. Remove from the heat and season with salt. Divide among bowls; top with pecorino and a few grinds of pepper.

Photograph by Andrew Purcell

Pasta e Ceci with Greens

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