Recipe

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• 1 1/2 lbs shaped pasta (read intro)
• 1 lb broccolini
• 1 (15 oz) can chickpeas, drained (or equivalent amount of freshly cooked chickpeas)
• 1/4 cup walnut pieces, toasted
• 2 tbsp balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp dijon mustard
• cracked black pepper , to taste
• 1/2 lemon , juice of

• 1 Cook the pasta until al dente. Drain and set aside.
• 2 Heat up a large pot of salted water to boiling. Place the broccolini stems in the boiling water. Return to boil and cook for 2-3 minutes, just until the stems are crisp-tender.
• 3 Drain the broccolini and rinse with cold water to halt the cooking process. Drain well again.
• 4 In a large serving bowl combine the broccolini with the cooked pasta. Gently stir in the chickpeas and *walnut pieces.
• 5 Whisk together the dressing ingredients in a small non-reactive bowl.
• 6 Pour dressing over the broccoli-pasta mixture. Toss gently to coat.
• 7 Squeeze the lemon juice over the salad and serve or cover and chill.
• 8 *NOTE: If you choose to serve the salad cold, stir in the walnuts just before serving.