Long pasta with chick peas and balsamic reduction

Time required: 25 minutes
Yield : 4 servings Prep Time: 10 minutes
Level : Easy Cook Time: 15 minutes


  • 75 mL (1/3 cup) balsamic vinegar
  • 30 mL (2 tbsp.) honey
  • 250 g (8 oz.) long pasta
  • 10 mL (2 tsp.) olive oil
  • 1 tin (540 mL) Compliments Chick Peas, rinsed and drained
  • 15 cherry tomatoes, halved
  • 75 mL (⅓ cup) pitted Kalamata olives
  • 2 cloves garlic, finely chopped
  • 500 mL (2 cups) baby spinach leaves
  • Parmesan cheese shavings to garnish (optional)


Place balsamic vinegar and honey in a small saucepan. Cook over medium heat until the mixture is reduced by two thirds and syrupy. Reserve.

During this time, cook pasta according to package instructions; drain and reserve.

In a large skillet, heat oil over medium-high heat. Add chick peas, tomatoes, olives and garlic, and sauté for 5 minutes. Add spinach and gently combine. Remove from heat.

Place chick pea mixture on hot pasta and toss well. Spoon balsamic vinegar reduction on top and garnish with Parmesan shavings. Enjoy!