Linguine With Chick Peas and Bacon Recipe

Start by cooking the chickpeas according to package directions, if they aren't already prepared. While they cook, bring a pot of water to a boil for the linguine and cook the pasta until al dente, following the package instructions.

Drain the linguine once it's cooked, reserving a splash of the pasta water if you like, though it's not strictly necessary here.

Heat the olive oil in the skillet over medium heat until it's warm and shimmering. Add the cooked chickpeas and continue to heat them through, stirring occasionally, until they're warm.

Crumble the crispy bacon and, if using, add optional red pepper flakes to the chickpea and oil mixture in the skillet. Add the drained linguine and toss everything together until the pasta is coated. Serve immediately, topped with either dry Parmesan or 2 servings of Asiago cheese.