1 (8 oz.) package truRoots® Ancient Grains Organic Fusilli
2 (4 oz.) packages cubed pancetta
2 cups chopped onion
2 tablespoons minced garlic
1/2 teaspoon crushed red pepper flakes
1 (10 oz.) package chopped kale, center vein removed
1 (16 oz.) can chickpeas, rinsed and drained
1 (14.5 oz.) can chicken broth
1/4 cup white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup dried grated Parmesan cheese, plus additional for garnish
COOK fusilli according to package instructions. Drain.
COOK pancetta in large skillet over medium heat until crisp. Remove from skillet. Add onions to drippings. Cook until tender. Stir in garlic and pepper flakes. Cook 30 seconds. Add kale. Cover and cook 3 to 5 minutes or until tender. Add chickpeas, broth, vinegar, sugar and salt. Simmer, uncovered, until most of the liquid is evaporated. Stir in fusilli. Heat through.
STIR in pancetta and cheese. Garnish with additional cheese.