Radiccio Pasta

I love to make meals from what I have on hand or what I get from my CSA share (community supported agriculture). Today I found the most lovely head of radicchio in my CSA share.  I am not a big fan of how bitter radiccio tends to be; but, I thought up this recipe in the hopes that it would marry the flavor and nutrition of the greens the with more mellow flavors of pasta and chickpeas. The result is very yummy! This recipe was off the top of my head so the measurements are approximate.  Use more or less of anything to get the flavors you most enjoy.

Radiccio and White Bean Pasta
1 to 2 cups gemelli or another small sized pasta
1 head radiccio washed and roughly chopped
3 cloves fresh garlic chopped
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/2 TSP crushed red pepper (more or less if you like)
1 Can (16oz) Chickpeas
Grated Parmesan cheese 
Salt to taste

Begin cooking pasta. Melt butter and olive oil in a large skillet.  Add garlic and red pepper to the pan while the butter and oil begin to sizzle.  Begin adding the radiccio to the skillet.  Once the radiccio is wilted, and the pasta just slightly done, move the pasta to the skillet along with the radiccio.  Add up to 1 cup of pasta water to the mix while the pasta finishes cooking.  Add the chickpeas and cook until mixture is hot and most of the liquid has cooked off.  Add a handful of Parmesan cheese and toss.  Serve hot and top with more cheese if desired.