Ingredients
- 12 ounces short pasta, such as gemelli or cavatappi
- Kosher salt and freshly ground pepper
- 1 small red onion
- 1 small head escarole
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons minced garlic (from 4 to 5 cloves)
- 2 tablespoons tomato paste
- 1 can (15 ounces) chickpeas or mixed beans, undrained
- ¾ cup vegetable or low-sodium chicken broth
- ½ cup grated Parmigiano-Reggiano (2 ounces), plus more for serving
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