Fusilli with Chickpeas, Bacon and Sage

Serves 2 with leftovers for lunch
Always use the best ingredients you can find to suit your budget.

Bring a large pan of water to the boil.

Heat up one tablespoon of olive oil and sauté half a chopped onion with 6 slices of smoked bacon cut into ½ inch pieces. Stir in half a carrot, julienned. Stir in one can of organic chickpeas, rinsed.

When water is at a rolling boil add 4 cups of whole wheat fusilli, return to boil and simmer until al dente.

Add two canned tomatoes, chopped plus ½ cup of juice to the chickpea mixture. Just before pasta is ready stir in 2 tablespoons of chopped sage, a good twist of black pepper and a generous pinch of sea salt. Stir through ½ cup of heavy cream.

Drain pasta and add to chickpeas, stir to coat.

Serve with grated padano and extra black pepper.