I got my inspiration for this dish from a recipe that I saw in a recent issue of Family Circle. I started by boiling half a pound of farfalle pasta in salted water. While the pasta was cooking, I prepped the rest of the ingredients. I tossed the cooked pasta with a can of chickpeas (drained and rinsed), a 14 ounce can of fire roasted tomatoes (drained), 4 slices of bacon (cooked and crumbled), freshly grated pecorino romano cheese, salt, pepper and chives. This made for a healthy and simple dish that was really quick to put together on a busy weeknight. I served the pasta with a side of shaved zucchini salad.