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Scott Conant's Cavatelli with Wilted Greens, Pancetta, and Chickpeas Recipe
Ingredients (7)
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 2 medium shallots, thinly sliced
- 1 15-oz can chickpeas
- 1 bunch mustard greens or other bitter greens, trimmed of tough stems, well washed, and coarsely chopped (about 2 cups)
- 1 pound cavatelli or other small shaped pasta
- 1/4 cup grated Parmigiano-Reggiano, or more to taste
Directions
Learn how to make this recipe at Serious Eats
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