Speedy Chickpea Pasta

• In large pot, bring water to a boil and then add (one 8.8oz box) of pasta — cook per package instructions. Note: if you're using Banza brand – it seems to cook faster than Barilla. I suggest rinsing the noodles a minute or more before suggested cook time. Know your stove!
• Rinse the noodles under cold running water, drain and add to your bowl or Corning ware. (I typically need 1 large and 1 medium Corning ware containers). Mix in the olive oil, white wine vinegar, and seasonings to coat and set aside.
• While pasta is cooking, wash and cut your beet greens. I like to roll the leaves and slice them thinly for longer strips. You do you.
• Add beet greens to steamer or to a pot with 1 inch of water and a steamer insert. Cook for about 4 minutes, strain and then add these to the noodles, toss together.
• While the beet greens are cooking (see a time-saving trend here? #timers) slice your olives to your liking. I prefer two cuts short-wise into 3 small pieces, or long-wise in half. Add to your pasta and toss together.
• Sprinkle the 2oz of grated Pecorino or crumbled goat cheese on top, or mix into the pasta. The MAIN dish is now complete!

Sides

• Cut your fresh broccoli to your liking, or unpack your frozen broccoli into a steamer or to a pot with 1 inch of water and a steamer insert. Cook for about 4 minutes, strain, place in a serving bowl and toss together with ½ tbsp olive oil and desired seasonings. (avoid salt)
• Toast the bread and brush with remaining ½ tbsp of olive oil. Then, spread the goat cheese on, or sprinkle grated pecorino cheese on top.

  If you want to melt the cheese after toasting the bread (and you don't have a toaster oven), simply place the cheese bread into a pan, cover with a lid and cook on very low heat until ready.