Pasta with chickpeas, pancetta, garlic, and escarole from The Four Seasons of Pasta (page 71) by Nancy Harmon Jenkins and Sara Jenkins

  • bay leaves
  • escarole
  • rosemary
  • garlic
  • pancetta
  • dried pasta of your choice
  • Parmigiano Reggiano cheese
  • yellow onions
  • dried chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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