• 1lb. orecchiette

• 6 oz pancetta cubed

• 1 small onion, chopped

• ¼ cup olive oil

• 12 oz spinach

• 12 oz ceci beans (if canned, rinsed well)

• Parmigiano, grated

• Salt and pepper

Start onion and olive oil over medium heat, adding the pancetta soon after and cook together until lightly golden.  Add the spinach and cook until wilted.  Once spinach is cooked down and its liquid mostly evaporated, add the ceci and salt and pepper to taste.  Meanwhile, cook the pasta until one minute before al dente and drain, reserving 1 cup of cooking water.  Add pasta to ceci mixture and cook for one minute, adding the cooking water until mixed through and hot (about 1 minute).  Serve immediately, sprinkled with parmigiano.