Escarole & Fagioli Pasta

I grew up in an Italian-American family from the Bronx on my dad’s side, so I also grew up in the land of “fazool.” My favorite of the “fazool” (bean) based soups was the lovely and light escarole and fagioli. This pasta, inspired by the famous soup, is wonderfully brothy, rich with flavors of Parmesan and bright lemon. The best part is that this takes not more than 15 minutes to make if you exclude the time it takes to boil water, making this the perfect cozy winter and chilly spring weekn