612. CHICKPEA, BACON, and ARTICHOKE PASTA

serves 4


1 pack of small pasta shells
1/2 cup pf thick sliced bacon, diced
(1) 4 oz can of chickpeas, strained and washed
6 small artichokes, peeled and chopped
1 tbsp of rosemary
1/2 tsp of pepper
1 clove of garlic, grated
5 tbsp of white wine
2 tbsp of Parmesan cheese
5 tbsp of olive oil
salt

Boil salted water for the pasta. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender. Boil the past for 8-10 minutes. Strain the pasta and mix it in a large bowl with the artichoke sauce. Add the Parmesan and salt to taste.


courtesy of: Mama's Health, PO Box 90097, Pasadena, California 91109