Classic Italian "Modern" Penne Rigate
No. 41 Organic with Organic Chickpeas & Arugula
3 ½ Tablespoons of good quality olive oil
4 Cloves of garlic, minced fine
¼ Jalapeno minced fine
1-2 Large Shallots finely minced
1 Can of organic Garbanzo beans (chickpeas) (Drained and Rinsed)
1 Box of Organic Penne Rigate (12oz Box) (De Cecco)
Sea Salt and Freshly Ground Pepper
Small Dish of Black Olives (Kalamata)
½ Cup of Toasted Crushed Walnuts
Julienne of Basil and Mint (4 Basil, 2 Mint Leaves)
Small Bunch of Arugula
Warm 2 Tablespoons of the oil in a large skillet, add the Garlic, Jalapeno, Shallots over Medium Heat.
Cook for a few minutes and add the Chickpeas and ½ cup of Springwater. Cover and simmer gently.
Cook the pasta in lots of salted water until Al Dente, 10 minutes or so.
Drain and add in the chickpeas.
Toss together, taste for salt and pepper.
Drizzle over remaining oil.
Serve with the walnuts and olives sprinkled over top with Julienne of Basil, Mint and Garden fresh Arugula