Penne with Arugula, Walnuts, Gorgonzola and Chickpeas (serves 4)

It’s been a very busy Saturday here at RavenOak and we have all been on the go since 6am. Will the author with his latest collection of poems was a vendor at the local parish Christmas Craft Sale. Rudy was at the Groomer’s getting his holiday haircut, and in between playing hostess to folks stopping by the parish Craft Sale, Glyn has been furiously writing to keep the posts on her various blogs up to date for the next week. Now it’s time to sit back, enjoy a quiet evening and catch up on the news of our respective journeys since the alarm went off before dawn. We are ready for a real comfort food dish on an evening in front of the fire. The temperature is forecast to plummet tonight, but this is guaranteed to keep us warm, and happy! Bon Appetit! ~ Glyn and Will

Penne with Arugula, Walnuts, Gorgonzola and Chickpeas (serves 4)

8 oz gluten-free penne
½ c olive oil
2 cloves garlic, thinly sliced
¼ tsp crust red pepper
½ c toasted walnuts
1 c crumbled gogonzola or other blue cheese (at room temperature) OMIT FOR VEGAN
1 15 oz can drained chickpeas (garbanzo beans)
2 c coarsely chopped arugula
Salt and ground black pepper

In a small saucepan, heat the oil, red pepper and garlic on low until fragrant. Keep warm. Prepare the penne according to the package instructions. While the pasta cooks, warm individual serving bowls. Just before the pasta is done, add the drained beans to heat them through and stop the pasta from cooking.

Arrange the arugula in the bottom of the warmed serving bowls. Drain the pasta and beans. Add to the saucepan containing the warm oil, red pepper and garlic. Stir well.