Cavatelli with Broccoli Rabe and Cannelini Beans Recipe

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling when serving
• 1 medium onion, diced
• 6 cloves garlic, pressed or minced
• 1 bunch broccoli rabe, trimmed and cut into bite size pieces
• 3 cups cannellini beans, cooked till just tender and drained
• 1 1/2 cups chicken broth
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper
• 1 pound cavatelli pasta, cooked until just al dente and kept warm
• 1/2 cup pancetta, julienned and sauteed until crispy, drained
• Parmigiano-Reggiano or Asiago, shaved or grated, for serving