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- 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
- 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.
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