In a large skillet over medium heat, combine 4 anchovies, 3 minced garlic cloves, 4 tablespoons of extra-virgin olive oil, and ½ teaspoon of red pepper flakes. Stir continuously for 6–8 minutes until the anchovies break down and the mixture becomes fragrant and slightly golden.

While the sauce simmers, bring a large pot of salted water to a boil. Add 8 ounces of chickpea pasta and cook according to package instructions until al dente, usually 6–8 minutes.

Remove the skillet from heat and stir in 2 tablespoons of butter and the juice of 1 lemon until melted and incorporated.

In a large mixing bowl, place 2 cups of chopped radicchio. Carefully fold in the pasta mixture along with 2 cups of arugula and ¼ cup of fresh basil leaves.

Transfer the vibrant Salad Pasta to serving plates or bowls and enjoy immediately.