Healthy Recipes from Peter's Principles
Whole Wheat Pasta with Fresh Herbs and Chickpeas
6 servings
Ingredients:
8 ounces dried whole wheat fusilli or penne pasta
1 pound fresh asparagus, cleaned, trimmed, and sliced into 1 inch pieces
3 tablespoons extra virgin olive oil
1 tablespoon minced fresh garlic
Kosher Salt
1 (14 ounce) can chickpeas
1/2 cup minced fresh herbs (basil,
oregano, thyme, parsley) minced
1 pint sliced grape tomatoes
Fresh Ground Pepper
Fresh lemon juice
1/4 -1/3 cup grated parmesan cheese
Preparation:
- Bring a large pot of water to a boil and add a pinch of salt. Add the pasta and boil until the pasta is almost al dente. Add the asparagus and cook for an additional minute. Drain the pasta and asparagus and set aside.
- Heat the olive oil in a large skillet or deep pan. Add the garlic and saute for one minute. Add the chickpeas, fresh herbs, and tomatoes. Toss to combine.
- Remove the pan from the heat and add the pasta, making sure to toss it thoroughly with the other ingredients.
- Season the pasta with salt, ground pepper, and a squeeze of fresh lemon juice. Add grated parmesan cheese to taste.