About the recipe

There are as many versions of this dish as there are Nonnas in Italy. With our recent influx of hearty greens and growing selection of Rancho Gordo beans this dish is becoming a staple. It's delicious affordable and packed with everything a body needs.

Ingredients

1 tbsp extra virgin olive oil, plus more for serving
6oz. pancetta or guanciale, diced (optional)
1 medium onion, diced
1/2 diced bell pepper
1 tbsp tomato paste
2 tsp dried Italian seasoning
One bunch of your favorite greens
1 cups chicken or vegetable broth, plus more as needed
Parmesan rind (optional)
1 Cup dried Etto Conchigliette pasta
1/2 lb beans - I used the zipper peas since they cook quickly
Kosher salt and pepper
Grated ricotta salata
Sliced bread, for serving

Conchigliette bag

Preparation

In a heavy bottom pot cook the onions until they are translucent med- high heat.
Boil pasta water with salt and cook following instructions on the bag.
Add mighty cap or cooked pancetta and cook for a couple minutes.
Add the peas. and then the broth and mix well.
Add al dente pasta and mix well.