Sunday Supper: Pasta with Escarole

by Erynn

I’m in a Supper Book Club with a few of my close friends, @NidhiBerry and @LaNewYorkaise.

We get together for supper potlucks and talk about books. The food theme last month was light and summery, so I tried this pasta with escarole from the FOOD NETWORK MAGAZINE GREAT EASY MEALS cookbook.

Ingredients: fusilli pasta, escarole, 1 tbsp pine nuts, 2 tbsps olive oil plus more for drizzling, 2 tbsps breadcrumbs, 1/4 lb pancetta cut into thin strips, 2 garlic cloves thinly sliced, 1 red jalapeno pepper thinly sliced, 2 tbsps grated parmesan cheese, kosher salt, pepper

(My grocery store didn’t have red jalapeno peppers so I just used a green one. Red would’ve added some better color to the dish, but green worked fine.)

Yum, pancetta

Toasted pine nuts with breadcrumbs

This magnetic timer from Anthropologie is my best friend in the kitchen. Pictured here with some other good friends on my fridge.

My finished product:

And here’s a peek at our spread:

We ate, drank lots of wine, and discussed Extremely Loud and Incredibly  Close.  In all a very lovely evening.

Instructions for pasta with escarole:

1. Bring large pot of salted water to a boil. Add pasta and cook until just al dente, about 10 minutes. Add escarole and cook until tender, about 2 more minutes.

2. Toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tbsp olive oil, the breadcrumbs, and salt and pepper to taste. Cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe the skillet and add the pancetta. Cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

3. Add the remaining 1 tbsp olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

4. Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.


Kards Unlimited, an independent gift store with the “best gifts and cards” in Pittsburgh, PA

Kimball Farm Country Store in Westford, MA

Cutler’s, a gift and kitchen store in Petoskey, MI

Bristol Farms, extraordinary food store in California, various locations


2 thoughts on “Sunday Supper: Pasta with Escarole

  1. Pingback: Sunday Supper: Emeril’s Fillet Steaks and Ratatouille « Books Outside the Box

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