Table of Contents
When it comes to quick and comforting meals, The 30-Minute Dinner I make on repeat all winter long is Colu Henry’s Pasta e Ceci. This recipe is my go-to for busy weeknights when I want a warm, satisfying meal without the hassle. It’s a one-pot wonder that brings together hearty chickpeas, tender pasta, and nutritious greens in just half an hour.
The beauty of Colu Henry’s Pasta e Ceci is its simplicity and adaptability. As The 30-Minute Dinner that’s both easy and flavorful, it checks all the boxes for a quick, crowd-pleasing meal. Whether I’m using pancetta or substituting bacon, or tossing in kale instead of escarole, this dish never disappoints.
Another reason why The 30-Minute Dinner is a staple in my kitchen is its practicality. With only one pot to clean, this dish saves me time and effort while delivering on taste. Cooking the pasta directly in the stew creates a creamy texture that makes Colu Henry’s Pasta e Ceci feel both luxurious and comforting.
What makes Colu Henry’s Pasta e Ceci stand out as The 30-Minute Dinner of my dreams is its versatility. Have some extra Parmesan rind in the fridge? Throw it in for added richness. Need to make it vegetarian? Skip the meat, and it’s just as delicious. This flexibility allows me to customize the dish based on what I have on hand.
For anyone looking for a reliable winter meal, Colu Henry’s Pasta e Ceci is the ultimate choice. It’s hearty, nourishing, and perfect for those nights when you need The 30-Minute Dinner that feels special yet requires minimal effort.
If you’re like me and crave comfort food that doesn’t sacrifice flavor, The 30-Minute Dinner that is Colu Henry’s Pasta e Ceci will quickly become your favorite too. Trust me—it’s a recipe worth repeating all season long.
How To Make The 30 Minute Dinner Recipes Colu Henry’s Pasta e Ceci
Pasta e Ceci
For four servings, you’ll need:
- 2 tablespoons olive oil (plus extra for drizzling, if desired)
- 4 ounces (115g) pancetta, finely diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup (165g) diced canned tomatoes with juices
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 to 4 cups chicken stock
- 1 cup (120g) ditalini pasta
- 5 cups (210g) escarole, dandelion greens, or any wiltable greens
- Freshly grated pecorino cheese, for serving
Instructions:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the pancetta and cook until golden and crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate.
- In the same pot, add the onion and cook, stirring occasionally, for 4–5 minutes, until softened. Stir in the garlic, rosemary, and red pepper flakes. Cook for 1 more minute, then season with salt and pepper.
- Add the diced tomatoes and chickpeas. Use the back of a spoon to mash about 1/2 cup of the chickpeas, releasing their creamy texture into the stew.
- Pour in 3 cups of chicken stock and bring the mixture to a boil. Add the ditalini pasta and cook, stirring frequently, for about 8 minutes, until just shy of al dente.
- Reduce the heat to medium and stir in the escarole and reserved pancetta. Cook for 1–2 minutes, until the greens are wilted. If you prefer a brothier consistency, stir in an additional 1/2 to 1 cup of stock.
- Serve in bowls, topped with freshly grated pecorino cheese and a drizzle of olive oil, if desired.
This dish is a perfect blend of comfort and nutrition, ideal for cozy winter evenings. Try it once, and it’ll be your new weeknight favorite!
