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)
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)
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 (1/4 cup)
and top with
Fresh Basil (1 Tbsp)