Escarole and White Bean Cavatelli with Shaved Parmigiano Reggiano

Ingredients

• 2 tablespoons olive oil
• 2 teaspoons coarsely ground black pepper
• 1 large or 2 small heads of escarole, rinsed, dried, cored, and coarsely chopped
• 2 garlic cloves, pressed or minced
• 1 15-oz. can white beans (such as great northern), drained and rinsed, or 2 cups cooked
• 2 1/2 cups vegetable broth
• 1/2 teaspoons kosher salt
• 1 12- or 16-oz. bag frozen ricotta cavatelli
• 1/2 cup shaved Parmigiano Reggiano cheese