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Baked Pasta With Cherry Tomatoes + Fresh Chickpeas

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 ounces dry pasta, such as fusilli (brown rice pasta used here)

1 pint cherry tomatoes

1 cup fresh, shelled chickpeas (available at farmers markets and middle eastern grocers)

1 cup grated sheepmilk cheese, such as Dante, Pecorino, Manchego or similar

1/4 cup fresh sheep’s milk ricotta

1/4 cup crumbled ricotta salata

1/4 cup fresh, chopped basil

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