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Spring Bottle 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

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.