This recipe pairs the nutty flavors of whole wheat penne with toasted chickpeas and sundried tomatoes.

Ingredients

• 1 pound whole wheat short pasta like penne or fusilli

• 2 cloves garlic, sliced

• 2 cups cooked chicken peas

• 1/2 cup sundried tomatoes in oil, sliced into think strips

• grated Pecorino Romano, grana padano or Parmigiano Reggiano cheese

• lots of freshly grated black pepper

• zest of one lemon

Directions

Cook the pasta in salted boiling water to al dente and drain, saving one cup of cooking water. Meanwhile, sauté the garlic in olive oil on low heat for one minute but don’t burn. Add chick peas and tomatoes and stir until heated through. Add pasta to pan and a little water if needed to get a cohesive consistency. Add other ingredients, stir, season to taste with salt and pepper and serve.