Instructions
Bring a pot of water to a boil and cook fusilli al dente, about 10 minutes.
Drain well, reserving about a cup of cooking water, but do not rinse.

Place about 8 tablespoons oil and garlic in a skillet and turn heat to high.
Saute for 30 seconds. Add chickpeas and saute until they begin to lightly brown,
8-9 minutes. Stir in fresh basil and saute for about 30 seconds to blend the flavors.
Stir in broccoli rabe, wine and reserved pasta cooking water. Cover and cook until
broccoli rabe just wilts, 6-7 minutes. Remove a small amount of liquid, dissolve
miso and stir into broccoli rabe and chickpea mixture. Stir in pasta and mix gently.
Transfer to a serving platter, drizzle with a fruity extra virgin olive oil and garnish
with fresh basil sprigs. Makes 4-6 servings.

Christina Cooks

4-6

15

1 pound fusilli

extra virgin olive oil

4-5 cloves fresh garlic, finely minced

3 cups cooked chickpeas

2 sprigs fresh basil, leaves removed from stems, finely minced

1 bunch broccoli rabe, stems trimmed, shredded

1 cup dry white wine

2 teaspoons white miso

2-3 fresh basil sprigs