What’s Cooking Sunday: Artichoke and Chick Pea Pasta

With frugality being the operative word these days, I've been trying to use up ingredients that I've bought and stored in the pantry "just in case". I open the door and pull out three random ingredients and make a meal with them. Sometimes it's a good experience, and other times, well... not so much. This time was a big hit. The three main ingredients were:

frozen artichokes
a can of chick peas, and
a box of whole wheat rotini pasta.

Artichoke and Chick Pea Pasta
Serves 4

4 C cooked whole wheat pasta (reserve ½ C pasta cooking liquid)
1 onion, chopped
1 pound cremini mushrooms, sliced
2-3 T olive oil
12 oz package frozen artichoke hearts, thawed and chopped
6 cloves garlic, minced
1 C white wine
juice of 1 lemon
6-8 sun-dried tomatoes, soaked and sliced
1 can of chickpeas, drained
3 T capers, drained
¼ C pine nuts, toasted
pinch red pepper flakes
1 tsp thyme
2 tsp dried basil
salt & pepper to taste
4 oz goat cheese (I used herbed cheese)
Parmesan cheese (optional)

While pasta is cooking, in a medium saucepan sauté the onions and mushrooms in 2 T of olive oil over medium heat until the onions are translucent and mushrooms are soft. Add the artichokes, garlic, wine, lemon juice and pepper flakes. Cook for another 5 minutes, or until the sauce has reduced. Scoop out ½ C of pasta water and add to the saucepan, along with the sun-dried tomatoes, chickpeas, capers, thyme, basil, salt, and pepper. Cook about 2 minutes, until tomatoes and chickpeas are warmed through. Add pasta and toss with sauce. After serving, add 1 oz goat cheese to each plate and sprinkle with pine nuts. Add Parmesan if desired.

**Note: I made this without the goat cheese at first and it was merely "OK". When I added the goat cheese the second night, we both wished there was enough for seconds! The cheese added a wonderfully complex layer of flavor.