Step 1Bring a large pot of salted water to boil. Cook the fusilli just until al dente, about 11 to 12 minutes.
Step 2Meanwhile, cook the onion and pancetta in the olive oil in a large skillet over medium-high heat until the pancetta starts to get crisp and the onion has softened, 3 to 4 minutes.
Step 3Add the garlic and cook another 1 to 2 minutes, stirring so it doesn't stick or burn.
Step 4Add the endive, arugula and radicchio and cook until the onion is slightly browned and the greens have wilted, 5 minutes. Drain the pasta, reserving a little of the cooking water, and toss in the pan with the greens, enough cooking water to moisten, and pepper to taste.