Penne With Ceci And Bitter Greens

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Chef Craig Stoll of San Francisco specializes in rustic Italian dishes like this one, including chickpeas and a mix of braising greens.

Instructions

Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Smash 8 garlic cloves with the side of a knife and mash lightly with some kosher salt. Combine with 4 oz. of the oil in a wide, shallow pan. Stew the garlic in the oil until it begins to melt into the oil. Just before it begins to brown, add the greens, season lightly with salt, and toss with the garlic and oil. Cook just until the greens are wilted but al dente. Remove and cool.

Step 3

Cut the rest of the garlic thinly lengthwise. Puree about 20% of the ceci by pulsing with a burr mixer.

Step 4

For each serving, to order: Combine 1 Tbsp. oil with 1 tsp. slivered garlic, 1 tsp. parsley, 1 anchovy fillet, and 1 1/2 tsp. capers. Cook on low until the anchovy dissolves and the garlic begins to brown. Add 1/3 cup ceci and 3/4 tsp. chili flakes and toss. Add a bit of pasta water and bring to a boil.

Step 5

Reheat 1 1/3 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to the pan with the sauce. Heat for 1 minutes, then toss with 1/6 cup cooked greens and 2 tsp. Parmesan. Plate and top with bread crumbs and Pecorino.

Ingredients

  • 1 lb. Barilla Penne
  • 2 cups cooked chickpeas, in their cooking liquid
  • 1 cup collard greens, cleaned and dried
  • 1 cup mustard greens, cleaned and dried
  • 1 cup turnip greens, cleaned and dried
  • 7 cloves garlic
  • 1 Tbsp. Italian parsley, chopped
  • 7 filets salt-packed anchovies, cleaned
  • 1 oz. capers, drained
  • 1-3 tsp. chili flakes
  • 1 oz. Parmigiano
  • 1 oz. Pecorino Romano
  • Toasted breadcrumbs, to taste
  • Olive oil, for finishing

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Penne
  • Whole Grain Penne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (178g)
Servings Per Container 24

Amount Per Serving
Calories 570
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 510mg
21%
Total Carbohydrate 71g
24%
Dietary Fiber 10g
40%
Sugars 6g
Protein 24g
48%

Vitamin A 10%
Vitamin C 10%
Calcium 20%
Iron 35%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.