Whole Wheat Pasta With Greens, Beans and Pancetta

Recipe by SusieQusie
READY IN: 1hr 15mins




  • Make garlic breadcrumbs: In a food processor, pulse bread until coarsely ground.
  • Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook stirring constantly until garlic is fragrant, about 1 minute. Salt to taste and remove to a small bowl.
  • Wipe out skillet with paper towels. Heat remaining oil over medium-high heat. Add the pancetta and cook until crisp, about 8 minutes. With a slotted spoon, transfer to a small bowl.
  • Add the onion to the pan and cook until starting to brown, 5 minutes or so. Add remaining garlic and red pepper flakes. Cook another 30 seconds.
  • Add half the greens to the pan and toss until starting to wilt, about 2 minutes. Add remaining greens and broth and 3/4 tsp salt. Cover (pan will be full) and increase heat to high and bring to a strong boil. Reduce heat to simmer and cook, covered, tossing occasionally until greens are tender, about 15 minutes.
  • Stir in the beans and pancetta. and cook until heated through. Cover and remove from heat.
  • Meanwhile, bring 4 quarts water to a boil in a large pot for the pasta. Add salt to taste and the pasta. Cook stirring often, until pasta is just shy of al dente. (refer to package directions).
  • Drain pasta and return to pot. Add the greens/beans/pancetta mixture to pasta and toss to combine. Cook over medium-high heat until pasta absorbs most of the liquid, about 2 minutes.
  • Stir in the fontina cheese and serve immediately with garlic breadcrumbs.