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