In a sauté pan, heat extra virgin olive oil over medium heat. Add your garlic and cook for a minute, and then add your shallots and continue to cook. Add a pinch of salt and gently sauté all together for 3-4 minutes.
Heat your salted pasta water in a large pan. When it boils, add your Barilla Chickpea Rotini and cook until al dente for about 7-9 minutes.
While your pasta cooks, add a bit more extra virgin olive oil to your pan and add your cherry tomatoes, stirring 2-3 times a minute until they begin to brown. Deglaze your pan with your vegetable stock and add your white beans.
Drain your pasta and add to your saucepan, gently stirring all the ingredients together, thickening the vegetable stock so it forms a nice sauce. Season with salt and pepper and finish with your chopped herbs, stirring together. Serve and enjoy.