The Victory of St. Scholastica

Recipe for the Italian dish called "Lightning and Thunder." Lampo e Tuoni Ingredients: 6 ounces dried orecchiette pasta (“little ears”) 2 T. olive oil 1 large clove garlic, minced 1 cup cooked garbanzo beans 1 ½ t. finely slivered sage, plus sprigs for garnishing, or alternatively, basil ½ cup chicken broth ½ t. coarsely cracked black pepper, “mignonette or butcher-grind” 1 T butter 1/2 cup freshly grated Parmigiano-Reggiano Directions: Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.) While that is boiling, cook garlic and chickpeas in olive oil over high heat. Stir until the chickpeas begin to pop. Add sage or basil and broth and pepper. Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.) Drain pasta well. Put butter in a large warm bowl and add pasta. Toss. Add chickpeas and broth to bowl and stir well. Add 1/2 cup cheese and salt to taste.Mix gently. Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese. Garnish with herb leaves. Serve immediately. Serves 4 though easily doubled to serve a large crowd.