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Bring a large pot of water to a boil and cook cappellini al dente, 3-5 minutes. Meanwhile, heat olive oil in a medium skillet over medium-high heat. Add garlic and tomatoes and cook, stirring frequently, for 2 minutes. Add basil, chickpeas, balsamic vinegar, salt and pepper and cook, stirring frequently, for 1 minute. Drain pasta and return to pot. Stir in tomato mixture and Asiago cheese. Serve immediately.