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Spring Bowtie Pasta and Greens Salad.

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Ingredients
  

  • 15 oz Can of Chickpeas
  • ¼ Cup of Pine Nuts
  • ½ lb. of Farfalle pasta
  • ¼ Cup of Fresh English Peas
  • 1 Lemon Juiced
  • 1 Clove of Garlic finely minces
  • ¼ Cup of Olive Oil plus more for drizzling
  • 1 Tbsp of Red Wine Vinegar
  • 1 Tbsp Parsley
  • ¼ Cup of Shaved Parmesan Cheese
  • 4 oz of Little Leaf Farms Greens
  • Salt and Pepper

Instructions
 

  • Preheat oven to 425 degrees. On a rimmed baking sheet, arrange the chickpeas, drizzle lightly with olive oil and season with salt and pepper. Roast for 20 minutes, during the last 2 minutes add the pine nuts to the pan to lightly toast them. Remove cooked chickpeas and toasted pine nuts from the oven and set aside to cool.
  • While chickpeas are cooking, bring a pot of well-salted water to a boil and cook farfalle as directed. Add the English peas to the boiling water during the last 2-3 minutes of cooking. Drain and set aside.
  • In a bowl whisk together lemon juice, olive oil, red wine vinegar, garlic and parsley.
  • Add cooked pasta and peas, roasted chickpeas and pine nuts, shaved parmesan cheese and salad greens to a large bowl. Drizzle ingredients with the dressing and toss to combine, season with salt and pepper to taste.