Filippo Berio Casareccia Pasta with Chickpeas, Kale, and Herbs

Ingredients

• 1/2 cup finely diced pancetta
• 2 tbsp Filippo Berio Extra Virgin Olive Oil
• 1 red onion, julienned
• 8 oz kale, stems removed, leaves julienned
• 1 tsp fresh chopped thyme
• 1 tsp fresh chopped sage
• 2 large cloves garlic, thinly sliced
• 1 can (14 1/2 oz) chickpeas, rinsed and drained
• Salt
• 1 cup small tomatoes, quartered
• 1 lb casarecce, radiatori or other similarly shaped pasta
• 2 tbsp grated Pecorino-Romano cheese