Pasta with Escarole and Cannellini Beans

From: Cinelli's Pizzeria & Grill, Oceanside, NY. Yield: 3-4 servings.

1 lb. Barilla Linguine, pre-cooked

½ head escarole, chopped

15 oz. cannellini beans, pre-cooked or canned

2-3 cloves garlic

¼ oz. salt, or to taste

¼ oz. black pepper, or to taste

¼ oz. red crushed pepper, or to taste

½ cup extra virgin olive oil

½ cup chicken stock

as needed for garnish, Grana Padano or Reggiano cheese

Heat oil in large skillet over medium heat. Saute garlic until golden; hold. Add escarole, spices and chicken stock. Sauté for 4-5 minutes, or until escarole begins to soften. Add pre-cooked cannellini beans and continue to sauté for 3 minutes. Add pre-cooked pasta; stir for 1 minute. Top with Grana Padano or Reggiano cheese and serve.