Curly Pasta with Spinach and Chickpeas

from: Food & Wine Magazine, October 1998

Prep Time: 15 minutes
Total Time: 30 minutes
Makes 4 servings

1 1/2 pounds fresh spinach, stemmed and washed well or three 8 oz. packages frozen whole-leaf spinach, thawed and squeezed dry
1/4 cup extra virgin olive oil
2 1/2 oz. pancetta, cut into thin strips
4 large garlic cloves, coarsely chopped
1 lb. curly spaghetti or fusilli col buco, broken in half
1 19 oz. can chickpeas, drained and rinsed
Salt and freshly ground pepper

HEAT a large skillet. Gradually add the fresh spinach and cook over moderately high heat, stirring between additions, until wilted. Transfer the spinach to a colander and rinse under cold water, then gently squeeze fairly dry. Coarsely chop the fresh or frozen spinach.

IN the same skillet, heat the olive oil. Add the pancetta and garlic and cook over low heat, stirring, until the garlic is lightly browned, about 12 minutes.

IN a large pot of boiling salt water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water. Transfer the pasta to a large bowl.

RETURN the spinach to the skillet and cook over high heat, stirring until heated through. Add the chickpeas and reserved pasta water and simmer for 3 minutes. Pour the sauce over the pasta and toss well. Season with salt and pepper. Serve at once.