If you love Pasta e Fagioli, don't forget our super fresh, dried garbanzos. So many recipes call for extended amounts of soaking and the addition of baking soda to help soften the beans. Your alternative is to buy new crop Rancho Gordo garbanzos. We rarely soak and they cook quickly, staying whole while melting in your mouth.
Serves 4
- 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
- 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.
This recipe was inspired by one in the book Fagioli: The Bean Cuisine of Italy by Judith Barrett (Rodale Publishing 2004).