Penne Arugula Salad
A simple yet delicious side that can also be a light lunch
Boil pasta in salted water according to package directions for al dente.
Drain and run under cold water to stop the cooking.
Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste.
Divide between 4 plates and top with remaining shaved parmesan cheese.
3 cups arugula
6 oz. penne pasta (or your choice)
1/4 cup sund dried tomatoes, chopped
2 Tbs. olive oil
2 Tbs. balsamic vinegar
salt and pepper
1 cup chick peas, drained and rinsed
4 Tbs. Parmigiano Reggiano, shaved