Pasta With Escarole

My goal this year is to find some tasty recipes that are on the lighter side. This is a fantastic one I made tonight. It comes from the Food Network magazine from this month. I have never used escarole, but as I'm trying to get to know my greens better, I decided to try it out. This dish turned out to be very satisfying and full of flavor.

Serves 4; Calories 568

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 jalapeno pepper, thinly sliced (remove seeds for less heat)

2 tablespoons grated parmesan cheese

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

2. Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

3. Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta adn escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

4. Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.