4 2sprigs fresh basil, leaves removed from stems, finely minced 3ccooked chickpeas 4clvfresh garlic, finely minced 0extra virgin olive oil 1lbfusilli 1bnbroccoli rabe, stems trimmed, shredded 1cdry white wine 2twhite miso 2fresh basil sprigs 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.