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