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Pesto Pasta

My parents have a lovely garden and I have been benefitting from their bounty. My studio is in my dad's old office attached to the garage so I see my parents nearly everyday. And everyday I come home with produce and sometimes, pesto.

Tonight I came home loaded with my mother's homemade basil pesto. She makes it with walnuts rather than pine nuts,  and I vastly prefer it. She threw in a box of pasta, a can of chickpeas, and a few tomatoes. All to help me whip up a quick dinner for my husband and I after a long teaching day. Man, parents are the best.

I provided my own wine, and fried the chickpeas in oil to make them crispy. Delicious, fast and satisfying. I hope you'll love it too!

1/2 pound penne
1 cup pesto sauce (homemade or store bought)
2 yellow heirloom tomatoes, chopped
1 12 ounce can chick peas
2 tablespoons olive oil
salt and pepper, to taste
Pecorino romano, for serving

Bring a heavily salted pot of water to boil. Cook the pasta to package instructions.

Meanwhile, rinse and drain the chick peas.  In a large skillet, heat the olive oil. Add the chick peas and fry until golden brown and crispy, about 6 minutes. Season with salt and pepper.

In a large bowl, toss together 1/4 cup starchy pasta cooking water, the pesto and the pasta. Once combined, fold in the tomatoes and crispy chickpeas. Serve with grated pecorino. Enjoy!


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