2 tablespoons extra-virgin olive oil
1/4 pound pancetta or bacon, finely diced, optional
2 onions, chopped
4 cloves garlic, chopped
2 large starchy potatoes, peeled and diced 1/2-inch
Salt and freshly ground black pepper
1 large head escarole, cleaned and chopped
A few grates nutmeg
1 quart chicken or vegetable stock-in-a-box
3 cups water
2 cups frozen peas
1/4 cup ditalini pasta
1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
A generous handful flat-leaf parsley
3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
1 clove garlic, grated or flattened into paste
1 lemon, zested and juiced (1 tablespoon)
1/3 cup extra-virgin olive oil
About 1/4 to 1/3 cup grated Parmigiano-Reggiano
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