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Ingredients
US|METRIC
1 SERVINGS
- 4 oz. mozzarella cheese (fresh*)
- black pepper (freshly ground)
- 1/2 lb. pasta shells (whole-wheat, small or medium-sized, up to 1-inch, dried)
- 1/2 cup Parmesan cheese (freshly grated)
- 1 cup arugula (about 8 ounces**, packed, coarsely chopped)
- 1 cup walnuts (California, toasted, coarsely chopped)
- 2 cups cherry tomatoes (halved or quartered)
- 15 oz. chickpeas (garbanzo beans, rinsed, drained, 1 3/4 cups cooked chickpeas)
- 1/4 cup balsamic vinegar
- 1 tsp. garlic (about 1 good-sized clove, minced or crushed)
- 3/4 tsp. salt (plus some for the pasta cooking water)
- 1 tsp. thyme (dried)
- 1/2 tsp. oregano (dried)
- 1/4 cup olive oil
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