1 lb. Penne pasta, or Ziti
Bunch of Escarole, washed and ripped up
16 oz. can white kidney beans (Cannellini)
1/2 c. olive oil
3 cloves garlic, minced
Salt and pepper to taste
6 strips bacon, cooked and crumbled up

Cook pasta, drain. In saucepan saute garlic in oil. Add escarole. Saute until tender. Add beans, salt and pepper. Toss with cooked pasta. Sprinkle with bacon and Parmesan cheese.