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SPRING BOWTIE PASTA & GREENS SALAD

By DomestiKated Life

 1 oz can of Chickpeas
 ¼ cup Pine Nuts
 ½ lb Farfalle Pasta
 ¼ cup Fresh English Peas
 1 Lemon, Juiced
 1 Clove Of Garlic, Finely Minced
 ¼ cup Olive Oil, Plus More For Drizzling
 1 tbsp Red Wine Vinegar
 1 tbsp Parsley
 ¼ cup Shaved Parmesan Cheese
 4 oz Little Leaf Farms Greens
 Salt And Pepper
1

Preheat oven to 425 degrees. On a rimmed baking sheet, arrange the chickpeas, drizzle lightly with olive oil and season with salt and pepper.

2

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.

3

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.

4

In a bowl whisk together lemon juice, olive oil, red wine vinegar, garlic and parsley.

5

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.