Food Network
Home> Recipes> Quick and Easy>
Whole-Grain Pasta with Chickpeas and Escarole Recipe

Whole-Grain Pasta with Chickpeas and Escarole

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 22

Showing 1-10 of 22

Sort by:

Newest

  • on February 27, 2012

    Flag

    This is a good recipe because the pasta is wholegrain it fills you up more and for longer.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 11, 2011

    Flag

    Really yummy! Lots of flavors. The escarole cooked down a lot, though, and became kind of flavorless.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 11, 2011

    Flag

    I made this for a weeknight dinner for a family of 4. I would say it was creative but didn't really deliver on flavor. I will qualify my review because I used Chicory in place of escarole because was not available. It was not horrible by any means but I doubt I would make this again. It just didn't really stand out from other pasta dishes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2011

    Flag

    I made this last night with one addition. I browned up a 1/4 lb. of chopped pancetta first and then set it aside on a paper towel lined plate. Then using the same pan, I sauteed the garlic, parlsey, red pepper and everything else according to the recipe. I added the pancetta back in with the escarole and reserved tomato juice. It was sooo good! Very hearty and comfy. The pancetta gave it a little bit of meatiness but I didn't really add a lot so I think it would still be good without that addition :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 06, 2011

    Flag

    Sauce was excellent, but you can keep the whole grain pasta. Will use regular pasta next time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 05, 2011

    Flag

    First of all, loved the fried capers! My only negative mark would be the escarole. It didn't lend that much flavor to the dish, and it was still kind of bitter tasting. Next time, for palette pleasing reasons I would definately substitute spinach, and sautee the spinach first. But over all I really liked it, and would definately make this dish again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 04, 2011

    Flag

    I dont think it was amazing, but it was ok. I had never tasted bay leaves before and i found out i dont like them. i also substituded spinach for escarole and i fried the capers. im glad i tried it though.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 03, 2011

    Flag

    This was a great recipe. I also used spinach instead of escarole and it turned out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 11, 2011

    Flag

    mmm it was delish! I used spinach in place of escarole. The dish was filling felt hardy with the beans... the fried capers added nice flavor and texture! I will def be making this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 04, 2011

    Flag

    Overall I really liked this one. Just a few minor modifications made it work really well. I ignored the timing to fry the capers, it took a bit longer than two minutes to get them crispy, but the crunch was an excellent addition. Second, I don't see why I can't use diced tomatoes rather than the whole slightly crushed ones. It imparted the same flavor and was easier to handle in serving.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.