I’m looking forward to training tomorrow.  I’ve been trying to eat better so that I have  energy and stamina for class!

Trying to plan recipes for the week,  we found this one.

Pasta with ChickPeas and Garlic Sauce

But of course, I couldn’t leave it alone and made a few revisions. I had a few slices of prosciutto left over and I wanted to use them. So I did.. and I added some peas to offset the badness.

Here is my version of Pasta with Chickpeas.

• 2 teaspoons olive oil
• 4 garlic cloves, rough chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (15 ounce) can chickpeas, drained (garbanzo beans)
• 1 (14 ounce) can reduced-sodium fat-free chicken broth
• 1 1/2 cups uncooked medium pasta shells (about 6 ounce)
• 1/2 cup halved cherry tomatoes
• 1 teaspoon dried parsley
• 1 tablespoon  lemon juice
• 2 slices of prosciutto, rolled and rough chopped (use scissors: trust me)
• 1/2 to 3/4 cup of frozen peas
• 3 tablespoons shredded parmigiano-reggiano cheese

Directions

Heat oil in a large skillet  over medium heat.  Add chopped  garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil.  Cover, reduce heat and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.

Place chickpea mixture in a food processor and process until smooth. It will be thick. Don’t Panic.

In the same skillet, saute proscuitto until mostly crispy.  Toss in halved tomatoes, lemon juice and parsley.  Saute 1 minute.  Add sauce.   Add either more broth or water to thin to desired consistnecy.  Add frozen peas and heat through.

Add pasta.

Serve topped with cheese.

Enjoy!