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Pasta and Chickpeas with Tuscan Cabbage

Prep Time: 10 mins Cook Time: 40 mins


Servings: 4

Ingredients

  • 2 tbsp extra-virgin olive oil


  • 3 1/2 oz pancetta or speck, cut into small pieces


  • 1 large shallot, finely chopped

  • 1 garlic clove, skin on, smashed

  • 2-3 sprigs thyme, leaves picked

  • 2 14 0z cans chickpeas, drained and rinsed

  • 1 piece of parmesan cheese or pecorino rind


  • salt and freshly ground black pepper, to taste

  • 2 cups passata


  • 8 oz dried egg pappardelle, coarsely broken with your hands