Pasta With Escarole and Chickpeas
Ingredients
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 1 large head escarole (about 1 1/2 pounds), torn into pieces
- 1 15-ounce can chickpeas, drained and rinsed
- 1/4 teaspoon red pepper flakes
- 12 ounces gemelli or fusilli pasta
- 1/2 cup grated parmesan cheese
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