2 (15oz) cans of Chickpeas, drained, rinsed and patted dry
Salt
Red Pepper Flakes
½ cup of pasta water
1 lb Rigatoni noodles
6 Cups Arugula
Zest of 1 lemon
Parmesan cheese (for garnish)
Instructions
Heat the Olive oil over Medium-high heat then add the chick peas. Cook the chickpeas until they are brown. Once browned toss in the garlic slices and cook until the garlic turns golden. Meanwhile cook the Rigatoni according to the package. Reserve ½ cup of pasta water and add that to the garlic chickpea mixture. Cook until reduced by half. Toss in the arugula and lemon zest then pour over the cooked rigatoni. Mix together thoroughly and serve with a sprinkle of Parmesan cheese if desired!
Recipe by janie-jean at https://janie-jean.com/2014/10/06/50-pastas-garlic-chickpea/