Hearty Asparagus and Chickpea Pasta

Pasta is great. And when I make pasta, none of this plain stuff with a little salt – I like a good, hearty pasta dish. I often make my own sauce but if you’re short on time, the stuff from the jar is cool too.

Asparagus and Chickpea Pasta with Creamy Tomato Sauce (serves 4)

½ lb. pasta

1 bunch asparagus

1 cup chopped parsley

1 15 oz. can chickpeas, drained and rinsed

Tomato sauce (recipe here, or from a jar)

Start cooking the pasta. While it’s cooking, bring a large pot of water to boil. While the water is boiling, wash the asparagus and snap off the ends. Once the water is boiling, add the asparagus and cook for a few minutes, until they are tender and super bright green (keep the water boiling!). While the asparagus is cooking, prepare an ice bath (the high-tech contraption of a ton of ice cubes and cold water in a large bowl). As soon as the asparagus is done, immediately transfer it to the ice bath. This keeps it nice and green and preserves the texture. Chop the asparagus into bite-sized pieces.

Mix the pasta, asparagus, chickpeas, and sauce (however much or little you like) together, and enjoy. This dish is good hot or cold. For a little something extra, top with Parmesan Sprinkles.