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Brookfield, Connecticut

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Reviewed Whole-Grain Pasta with Chickpeas and Escarole

Oct 10, 2011 in Food Network Community Toolbox on

I made this last night with one addition. I browned up a 1/4 lb. of chopped pancetta first and then set it aside on a paper towel lined plate. Then using the same pan, I sauteed the garlic, parlsey, red pepper and everything else according to the recipe. I added the pancetta back in with the escarole and reserved tomato juice. It was sooo good! V...

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