Pasta Con Ceci Recipe

2 cups cooked Rancho Gordo Garbanzos 1 cup cooking liquid from the garbanzos 2 cloves garlic, minced 3 tablespoons olive oil (plus more for serving) 4 ounces pancetta, in small strips 4 cups fresh spinach, stemmed and chopped Salt 10 ounces dried pasta, preferably a small shape Parmigiano Reggiano, grated, for serving

Ingredients

Heat olive oil in a large pot over a medium low heat. When the oil is hot, add the garlic and pancetta and gently cook for about 10 minutes. 

The pancetta will start to brown. Stir in the spinach and toss so that the hot oil covers each leaf. 

Cook for about 3 minutes, until the spinach wilts. Add the garbanzos and their cooking liquid, and stir. Let simmer for about 15 minutes. 

Meanwhile, cook the pasta in plenty of boiling salted water until al dente.

Drain the pasta and then add to the garbanzo mixture. Test for salt.

Serve in bowls. Drizzle with olive oil and allow guests to add the Parmesan cheese.

Heat olive oil in a large pot over a medium low heat. When the oil is hot, add the garlic and pancetta and gently cook for about 10 minutes.