1 lb. pasta – I like to use cavatappi but farfalle or rotini work well too!)
¼ can chicken broth
20 leaves fresh basil (save a few for garnish) – broken to small pieces – NOT cut
½ cup white wine (does not need to be fancy – can be cooking wine)
½ cup freshly grated parmigiana cheese
3 garlic cloves – minced
1/8 cup pine nuts
½ lemon (juice only)
¼ Extra Virgin Olive Oil
½ can garbanzo beans
Sea Salt & Fresh Ground Pepper (to taste)
Cook pasta to taste.
Meanwhile in a large deep skillet, sauté the garlic in olive oil. Add the garbanzo beans, pine nuts and basil (saving a few for garnish) and sauté until the pine nuts are toasted (on medium high). Remove all ingredients and set aside. In the same skillet add the white wine, lemon juice, and chicken broth and turn the heat down to low – stir occasionally. Add salt and pepper to taste.
When pasta is done and well drained, add the pasta to the skillet. Stir in the garbanzo bean mixture until completely covered. Transfer to a large serving bowl and add cheese and basil to garnish.
NOTE: FRESH Basil is the key – do not use dry or the pasta loses it’s fresh flavor!
