Linguini with Chickpeas and Artichokes
1 can artichoke hearts, drained and quartered
1 can chick peas, drained and rinsed
3 slices bacon, chopped
1 small onion, chopped
1 clove garlic, minced
1 lb. whole wheat linguini
Heat a little olive oil in a large skillet.
Add onion and cook until tender.
Add garlic and cook 1 minute.
Add beans and bacon and cook until bacon is crisp.
Meanwhile, cook linguini in boiling water until al dente.
Drain, reserving 1/2 cup of pasta water, and return pasta to pot.
Add reserved pasta water to the bean mixture and stir. Season with salt and pepper and toss with pasta.
Top with grated cheese.
Pairs Well With
Originally inspired by a recipe in Cooking Light, this recipe took on a new life with a few additions and the realization that bacon makes everything better.