Rigatoni with Pesto and Chickpeas

PG tested

You can buy prepared pesto in your grocer's dairy section. But it's just as easy to make it from scratch, especially now that fresh basil is available (and cheap) at most farmers markets. Top the warm pasta with diced tomatoes and Italian parsley cut in narrow strips and serve with a loaf of crusty bread and a glass of red wine.

• 12 ounces rigatoni
• 3 cloves garlic
• 1/3 cup pine nuts
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups loosely packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• 15-ounce can chickpeas, rinsed

Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving 1/2 cup cooking water.

Meanwhile, prepare pesto by chopping garlic cloves in a food processor. With motor still running, add pine nuts, cheese, salt and pepper, and basil leaves. Process until finely chopped. With motor running, add oil in a thin stream and blend until just incorporated. Add 3/4 cup chickpeas and process until smooth. Slowly pour reserved cooking water through feed tub, and process until creamy.

Set a colander in kitchen sink; put the remaining chickpeas in the colander and drain the pasta. Return pasta and chickpeas to serving bowl. Add pesto mixture and toss to mix and coat. Serve immediately, topping with tomatoes and parsley.

Serves 4.

-- Adapted from "Wednesday Night Is Vegetarian" (Filipacci, $12.99)