The one downside from making the effort to eat locally grown, whole foods as much as possible is having to wait until Saturdays to visit the farmer's market. Since I didn't go to the market last weekend, I'm pretty much clean out of any fresh produce. Even though I could have stopped in at the grocery store after work, I knew that I would rather wait until the weekend when I can go to the farmer's market and get the freshest produce I can find.
So I came home and made do with what I had on hand, and ended up making this awesome meal that really hit the spot. Click on the title of this post or the "read more" link to see how it all came together.
Nevertheless, I had a few key ingredients on hand that could work, including one last bell pepper, one lonely egg, and the last 2 cloves of garlic. I knew they'd go good with some olive oil, organic whole wheat flour and fresh herbs to make a simple, satisfying meal. I had intended to use the chickpeas for some homemade hummus, but this is a great alternative!
This meal took 40 minutes to make because I made the pasta fresh right then and there. However, with pre-made pasta this meal would be easy enough to put together in under 15 minutes.
Chickpeas and Peppers over Homemade Pasta
Makes 2 servings (120g of pasta)