Total Steps
4
Ingredients
10
Tools Needed
7
Ingredients
- 1.0 pounds Barilla Piccolini mini Farfalle
- 0.25 pounds organic arugula (stems removed)
- 1.0 lemon (juice and rind)
- 1 can Goya Chick Peas
- 1 cup diced sundried tomatoes
- 1 cup Botticelli Extra Virgin Olive Oil
- 1 cup pecorino romano cheese
- 1 tablespoon Fresh Oregano
- 1 tablespoon Fresh Basil
- Salt and Pepper
Instructions
1
Step 1
Boil pasta according to package directions until al dente.
2
Step 2
Meanwhile, in a pasta bowl, combine the arugula, sundried tomatoes, lemon juice and rind, chick peas, olive oil, and pecorino romano cheese.
3
Step 3
Drain the cooked pasta and add it to the bowl with the other ingredients.
4
Step 4
Toss to combine. Top with fresh oregano, basil, salt, and pepper to taste.
Tools & Equipment
Pot
Strainer
Pasta bowl
Knife
Cutting board
Measuring cups
Measuring spoons