1 lg. head escarole
2 tbsp. water
1 (16 oz.) pkg. bow tie noodles
1/4 c. butter
1 clove garlic, minced
2 tbsp. flour
1 tsp. salt
1/4 tsp. crushed red pepper flakes
2 1/4 c. milk
1/4 lb. fontina cheese, shredded
1 (16 oz.) can chickpeas, drained
Grated Parmesan cheese

Cut escarole into bite size pieces. In large saucepan, heat water to boiling. Add escarole and cook until wilted, about 2 minutes. Drain and squeeze excess moisture.

Prepare noodle according to package directions. In large saucepan, melt butter. Add onions and garlic, cook until onion is tender. Add flour, salt and crushed red pepper; cook 1 minute, stirring constantly. Remove from heat and add milk. Cook until boils and thickens slightly. Stir in cheese until melted. Mix drained pasta, cheese sauce, chickpeas and cooked escarole, tossing to coat with sauce. Serve with Parmesan cheese, if desired.