4 T olive oil
2 cloves garlic, minced
1 small red onion, finely diced
3 oz pancetta, diced
2 cups borlotti beans, cooked (I use beans from Rancho Gordo)
1 cup tomato puree
10 oz assorted pasta (helps if it cooks at the same time)
4 cups water
1/2 cup parmesan, grated plus additional for serving
Bread crumbs, toasted
Fresh herbs, oregano or rosemary
Piece of parmesan cheese rind
Mixed greens, chard, kale, spinach or beet greens
- Heat olive oil in a large pot or saute pan. Add the pancetta, garlic and onion and gently saute until onion softens and pancetta crisps. Add the beans and tomato puree and cook for a few minutes. Add the pasta, fresh herbs and rind to the pot and pour in just enough water to cover.
- Stir the mixture to make sure it doesn't stick. Give it a stir every few minutes to make sure things aren't sticking. Add more water if it starts to dry out before the pasta is fully cooked. When the pasta is al dente, add the greens, cover, and simmer on low until the greens are soft.
- Add salt, pepper and parmesan and stir to mix. Let the flavors amalgamate until ready to serve. Rocco suggests serving at room temperature and I like it both hot and lukewarm.
- Serve topped with the breadcrumbs and additional cheese.