Recipe by Tori Pintar

Summertime means seasonal veggies are available locally at farmers markets across the nation! Take full advantage by making this quick garlic, arugula, and olive pasta for one. Double or triple the recipe if you’re feeding more people! 

Ingredients:

• 1 cup Blue Evolution Penne Seaweed Pasta ⁠

• 1 Tbsp extra-virgin olive oil⁠

• 2-4 cloves of garlic, thinly sliced⁠

• ¼ cup chickpeas ⁠

• 1 Tbsp kalamata olives, roughly chopped⁠

• A big handful of arugula⁠

• Feta⁠

• Fresh lemon juice (optional) ⁠

• Salt and pepper⁠

Method:

1. Bring a small pot of water to a boil.

2. Add pasta and cook until al dente.

3. Meanwhile, in a non-stick pan heat oil over medium heat, add garlic and a big pinch of salt, and reduce heat to medium low.

4. Cook, stirring occasionally, until it turns golden, about two to three minutes. Reduce heat as needed to prevent browning.

5. Once it is golden add chickpeas, olives, and another pinch of salt and stir to coat.

6. Heat through, about two minutes more.

7. If your pasta is not done by now, remove garlic and chickpea mixture from the heat to prevent the garlic from overcooking.⁠

8. Add drained pasta, arugula, and about a tablespoon of crumbled feta to the garlic and chickpea mixture.

9. Toss to coat, adding extra olive oil if needed.

10. Season with salt and pepper to taste.

11. Finish with a squeeze of fresh lemon juice and enjoy warm with a big salad! ⁠