Pasta With Greens, Chickpeas, Toasted Breadcrumbs & Pecorino

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8 cups escarole, chard or arugula, cut into 1-inch strips and washed, or 1 large bunch broccoli rabe, washed and cut into 1 1/2-inch pieces

1 pound orecchiette or penne pasta

2/3 cup extra virgin olive oil

3 tablespoons finely minced garlic

3 tablespoons finely chopped anchovy

Pinch red pepper flakes

1 cup cooked chickpeas or white beans or drained canned chickpeas or white beans

1 cup Toasted Breadcrumbs (see Recipe)

1 1/2 tablespoons grated lemon zest

1 teaspoon freshly ground black pepper

1/2 cup grated pecorino cheese

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