Recipe courtesy of Food Network Kitchen
Save Recipe Print
Pasta With Escarole
Total:
35 min
Prep:
23 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
35 min
Prep:
23 min
Cook:
12 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

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.

Photograph by Antonis Achilleos

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Chicken Florentine Pasta

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Primavera

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories