Italian Orzo Salad with Chickpeas & Arugula

Bring plenty of salted water to a boil in a large pot. Add the orzo pasta and cook according to package instructions for about 9 to 10 minutes until al dente. Then drain, rinse briefly with cold water, and drain well.

While the pasta is cooking, toast the pine nuts in a non-stick pan without fat over medium heat until golden brown. As soon as they are wonderfully fragrant, transfer them immediately to a small plate and let them cool.

Place the chickpeas in a colander, rinse thoroughly under running water, and drain. Cut the sun-dried tomatoes into thin strips. Sort through the arugula, wash thoroughly, and shake dry. Coarsely shave the Parmigiano Reggiano.