| 1 box | BARILLA Mezzi Rigatoni |
| 1 cup | canned chick peas, drained and divided |
| 1/2 cup | extra virgin olive oil, divided |
| 8 ounces | pancetta, chopped |
| 2 cloves | garlic, halved |
| 1 package (6 ounces) | fresh baby spinach leaves |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/2 cup | freshly grated Parmigiano cheese |
PLACE ¾ cup chick peas and 1/3 cup oil in blender or food processor; mix well.
HEAT remaining 3 tablespoons oil in large skillet over medium-high heat.
ADD pancetta and garlic; sauté 2 minutes or until garlic is golden. Remove garlic from skillet; discard. Continue cooking pancetta 2 to 3 minutes or until lightly browned, stirring occasionally.
COOK Mezzi Rigatoni according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot.
ADD pancetta, spinach, reserved pasta water, chick pea sauce, remaining chick peas and seasoning to hot Mezzi Rigatoni; toss. Transfer to serving platter; sprinkle with cheese.
For spicy flavor, sprinkle with crushed red pepper flakes.