Name: Pasta with Chickpeas, Kale and Herbs
Ingredients: 1/2 cup finely diced pancetta; 2 tablespoons Filippo Berio Extra Virgin Olive Oil + additional for baking pan; 1 red onion, julienned; 8 ounces thawed frozen kale, julienned; 1 teaspoon fresh chopped thyme; 1 teaspoon fresh chopped sage; 2 cloves garlic, thinly sliced; 1 (15-ounce) pouch Green Valley Organic Garbanzo Beans, rinsed and drained; 1 cup quartered small tomatoes; --Food Club salt, to taste; 1 pound BioNaturae Organic 100% Whole Wheat Penne Rigate Pasta, or preferred pasta; 2 tablespoons grated Pecorino-Romano cheese

Pasta with Chickpeas, Kale and Herbs Recipe | Big Y