Chickpea Rotini with Shaved Brussels Sprouts, Basil, and Parmesan Cheese

Bring a large pot of water to a boil and cook the Chickpea Rotini Pasta (1 box) according to package directions.

Meanwhile, in a skillet sauté Garlic (1 clove) with Extra-Virgin Olive Oil (3 Tbsp), and just before it turns golden add Brussels Sprouts (2 1/2 cups) and sauté over high heat for 2-3 minutes. Add Dry White Wine (1/2 cup) and reduce quickly, season with Salt (to taste) and Ground Black Pepper (to taste).

Drain the pasta, reserving ½ cup of pasta cooking water.

Add pasta cooking water to the Brussels sprout mixture; toss the mixture over high heat.

Remove from the heat. Toss pasta and Brussels sprout mixture with Parmigiano-Reggiano (4 Tbsp) and top with Fresh Basil (1 Tbsp).