Pasta With Escarole
Ingredients
- Kosher salt
- 12 ounces gemelli, fusilli or spaghetti
- 1 head escarole, roughly chopped
- 1 tablespoon pine nuts
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons breadcrumbs
- Freshly ground pepper
- 1/4 pound pancetta, cut into thin strips
- 2 cloves garlic, thinly sliced
- 1 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
- 2 tablespoons grated parmesan cheese
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