Scott Conant's Cavatelli with Wilted Greens, Pancetta, and Chickpeas Recipe

Serves: 4 Save

Ingredients (7)

  • 2 tablespoons extra-virgin olive oil
  • 4 ounces pancetta, diced
  • 2 medium shallots, thinly sliced
  • 1 15-oz can chickpeas
  • 1 bunch mustard greens or other bitter greens, trimmed of tough stems, well washed, and coarsely chopped (about 2 cups)
  • 1 pound cavatelli or other small shaped pasta
  • 1/4 cup grated Parmigiano-Reggiano, or more to taste


Learn how to make this recipe at Serious Eats