Why this recipe works “Greens and beans” is an endlessly adaptable recipe template. Our favored greens here are escarole, paired with lentils, nutty whole-wheat pasta, and savory pancetta, for a soul-satisfying meal. Carrots added a touch of sweetness, and white wine provided a bright punch of acidity. French green lentils, or lentilles du Puy, were our first choice for this recipe, since they retained their firm yet tender texture, but brown, black, or regular green lentils work (note that cooking times will vary depending on the type used).
SERVES: 6
TOTAL TIME: 1 hour
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 4 ounces pancetta, cut into ¼-inch pieces
- 1 onion, chopped fine
- 2 carrots, peeled, halved lengthwise, and sliced ¼-inch-thick
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1½ cups water
- ¾ cup lentilles du Puy, picked over and rinsed
- ¼ cup dry white wine
- 1 head escarole (1 pound), trimmed and sliced ½-inch-thick
- 1 pound whole-wheatspaghetti
- Salt and pepper
- ¼ cup chopped fresh parsley
- Grated Parmesan cheese
INSTRUCTIONS:
- Heat 2 tablespoons oil in large saucepan over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion and carrots and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, and lentils and bring to simmer. Cover, reduce heat to medium-low, and simmer until lentils are fully cooked and tender, 30 to 40 minutes.
- Stir in wine and simmer, uncovered, for 2 minutes. Stir in escarole, 1 handful at a time, and cook until wilted, about 5 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain pasta and return it to pot. Add ½ cup reserved cooking water, lentil mixture, parsley, and remaining 2 tablespoons oil to pasta in pot and toss to combine. Season with salt and pepper to taste and adjust consistency with remaining ¼ cup reserved cooking water as needed. Serve with Parmesan.
