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In a large pasta bowl, combine the fresh arugula, sun-dried tomatoes, and chickpeas. Pour in the juice of one lemon and 1 cup of extra virgin olive oil, then toss everything lightly to coat.
Add the cooked farfalle and 1 cup of grated Pecorino Romano cheese. Mix well, ensuring the pasta is evenly coated with the dressing and other ingredients.
Finish by sprinkling with 1 tablespoon of basil and 1 tablespoon of oregano, then season to taste with salt and pepper. Give it one final gentle toss before serving.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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