Lemon, Pine Nut & Garbanzo Bean Pasta

Let's Get Cooking

• 1 TOAST pine nuts in large nonstick skillet, shaking pan frequently, until golden. Remove and set aside.
• 2 HEAT 1 Tbsp. olive oil in same skillet. Add half the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in chick peas.
• 3 POUR water into skillet and bring to a boil. Stir in Knorr Selects™ Spinach Florentine with Penne Pasta and return to a boil. Boil, covered, over medium-high heat, 10 minutes, stirring frequently.
• 4 MEANWHILE, very finely chop parsley, then add remaining garlic and continue to finely chop together. Sprinkle with grated lemon peel and drizzle with remaining 1 Tbsp. olive oil. Give it a final chop to mix it all together.
• 5 STIR the parsley and lemon mixture into pasta.
• 6 SEASON with black pepper and lemon juice, if needed, and serve with pine nuts scattered on top.