Lemon & Chickpea Pasta with Arugula Pesto

By Gail Poll

Ingredients

• 8 ounces whole wheat pasta
• 1/4 cup olive oil
• 15 ounce can of chickpeas, thoroughly rinsed
• 2 garlic cloves, minced
• 2 cups arugula, lightly packed
• 1/4 cup Parmesan
• 1/2 container ricotta
• juice of 1 lemon
• salt and pepper, to taste
• prosciutto, if desired

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, drain and rinse chickpeas and set aside. Pulse arugula, olive oil, garlic, Parmesan, and salt/pepper in food processor to form “pesto”. In a small bowl, combine pasta, pesto, chickpeas and ricotta. Add lemon and salt and pepper to taste. Top with prosciutto, bacon, fried egg, or whatever else you might have on hand and enjoy!