3 tbsp basil pesto
1 g tin of chickpeas, rinsed and drained
3 tbsp green olives, pitted
3 tbsp sun-dried tomatoes, sliced
a few garlic flakes
salt and black pepper
1 Cook the linguine as per the package instructions, then drain and set aside.
2 Toss the pasta in the basil pesto and divide it among four serving plates.
3 Sprinkle each plate with the chickpeas, olives, sun-dried tomatoes and garlic flakes.
4 Season to taste and serve with rocket salad.