Tomatillo, Chick Pea and Parmesan From Here Pasta

4 portions

Ingredients

250 g (½ lb.) linguine
820 ml (29 oz.) can of tomatillos,* drained and quartered
4 garlic cloves, chopped
1 onion, thinly sliced
625 ml (2½ cups) boiling water
500 ml (2 cups) cherry tomatoes, halved
540 ml (9 oz.) can of chick peas, rinsed and drained
1 jalapeno pepper, sliced into rings (optional)
Salt and freshly ground pepper
100 g (3½ oz.) Parmesan from here cheese, grated, such as [Parmesan Riviera or Parmed'Or
155 ml (2/3 cup) fresh cilantro, chopped
*Tomatillos are part of the ground cherry family and resemble small green tomatoes. The inside is similar to a cherry tomato. They are sold in cans in supermarkets such as IGA.

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In a large saucepan, combine the linguine, tomatillos, garlic, onion, boiling water, cherry tomatoes, chick peas and pepper. Generously season with salt and pepper.
Bring to a boil and cook on medium-high heat for 10 minutes, stirring frequently, until the pasta is al dente and has absorbed most the liquid. Remove from the heat, cover and let stand for 2 to 5 minutes.
Add half of the cheese and stir.
Adjust the seasoning.
Garnish with the cilantro and remaining grated cheese.
Enjoy.