Farfalle e Ceci

This recipe came from one of my favorite cookbooks, Vegetarian Cooking for Everyone by Deborah Madison. It's a huge cookbook, and I've only dented the surface on it, but it has a lot of great stuff in it. I may even use the intro to the book as a cooking unit for teaching R how to cook. Anyway, this is a great recipe for lunch or a light dinner.

3 T. olive oil
1 clove garlic, minced
3 T. parsley, chopped
1 can ceci, drained and rinsed
500 g. farfalle pasta
salt
pepper
fresh parmesan
1/2 c. bread crumbs

Warm half of the oil in a large skillet with the garlic and parsley. Add the ceci and 1/2 c. water and simmer gently over medium heat. Meanwhile, cook the pasta until al dente. Drain and add to the ceci. Toss and taste for salt. Season with salt and pepper to taste. Add the remaining oil. Served topped with parmesan and/or a sprinkling of bread crumbs.