1. Bring a large pot of water to a boil over high heat. Add pasta and cook until just al dente, about 9 minutes. Reserve 1/4 cup cooking water, drain pasta, and return to pan.

2. Meanwhile, heat canola oil in a large skillet over medium heat. Add bell peppers and saute until just tender, about 5 minutes.

3. Prepare the pesto. Place arugula, basil, walnuts, jalapenos, lemon zest and juice, and salt in a food processor and pulse until coarsely minced. With the machine running, pour olive oil through the feed tube and process until combined.

4. Add peppers, pesto, chickpeas, and reserved cooking water to pan with pasta and toss to combine. Serve garnished with additional arugula and Parmesan if desired.

Source: Hannaford fresh Magazine, March - April 2014