Orecchiette with Duck Sausage Escarole and Cannellini Beans

Ingredients

• 2 Ounces extra-virgin olive oil, plus extra for garnish
• 1/2 Pound duck sausage, outer skin removed and sliced into rounds
• 1 Pound orecchiette pasta, preferably imported
• 2 cloves garlic, sliced very thin
• 2 stalks green onion, sliced very thin
• 10 basil leaves
• Pinch of red pepper flakes
• 1 Cup chicken stock
• 1 1/4 Cup cannellini beans
• 1/2 head escarole, trimmed, washed, and rough chopped
• Orange zest, for garnish

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