Pasta With Escarole and Chickpeas

Ingredients

• 15 ounce chickpeas drained and rinsed canned
• 1.5 pounds endive 
• 12 ounces fusilli pasta 
• 6 cloves garlic thinly sliced
• 4 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 0.5 cup parmesan cheese grated
• 0.3 teaspoon pepper flakes red

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat.
2. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes.
3. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain.
4. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry.
5. Add the remaining 1 tablespoon olive oil and toss.
6. Remove from the heat and stir in the cheese.
7. Photograph by Christopher Testani