Whole wheat fusilli with chickpeas, sun-dried tomatoes and rocket

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Cooked chickpeas120 g
• Sun-dried tomatoes20 g
• Arugula40 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil1 tablespoon
• Saltto taste

Contains: gluten, sulphites,

Method

1. Bring a pot of water to the boil, salt it and cook the wholewheat fusilli for the time on the packet, until al dente.
2. Meanwhile crush the garlic, slice the chilli, chop the sun-dried tomatoes and drain the chickpeas; wash the rocket.
3. Heat the oil in a wide pan over medium-low heat and fry the garlic, chilli and sun-dried tomatoes for a couple of minutes, until the garlic is golden; add the chickpeas and a ladle of the pasta water and cook for 3 minutes.
4. Crush some of the chickpeas with the back of a spoon to make a cream that binds the pasta; remove the garlic and season with salt.
5. Drain the pasta, toss it in the sauce for a minute over medium heat and, off the heat, finish with the rocket, which will just wilt.