Chickpea pasta: A great summer recipe you’ll love

I recently discovered chickpea pasta.  If you're looking for higher protein and less carbs, you might want to give it a try.  It has a slightly different taste and may not go in some recipes, but here's one I think works well.

 Chickpea Pasta w/Asparagus, Peas and Cherry Tomatoes

- Chickpea pasta (prepared as per package directions)

- Asparagus cut in bite size pieces

- Half a cup of frozen peas

- A dozen cherry or grape tomatoes cut in half

- 2 cloves of fresh garlic minced

- Half a cup of chicken broth

- Grated pecorino romano cheese

- 1 cup of diced chicken tenderloins or 9 shrimp (optional)

Sautee asparagus, peas and garlic in 4 tablespoons of olive oil on medium high heat for about 5 minutes.  Salt and pepper to taste. Add cherry tomatoes, cook for an additional two minutes then add chicken broth and simmer for two minutes.  If you use shrimp (my preference) you can add them with the cherry tomatoes and cook till pink.  If you use chicken, dredge pieces in flour, salt and pepper and sautee ahead of time and add at the end.  Sprinkle liberally with grated cheese and

Buon Appetito!

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