Ingredients

The following ingredients have 8 Servings
  • 3 cups baby arugula
  • 6 oz uncooked penne or rotini pasta (or chickpea or gluten-free pasta)
  • 1/4 cup sun dried tomatoes (chopped)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • kosher salt (to taste)
  • 1 cup canned chickpeas (rinsed and drained)
  • 4 tbsp Parmesan or Pecorino cheese (freshly shaved)
  • fresh black pepper (to taste)

Instruction

  • Boil pasta in a large pot of salted water according to package directions for al dente.
  • Drain and run under cold water to stop the cooking.
  • Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
  • Divide between 4 plates and top with remaining shaved Parmesan cheese.