Lemony Pasta with Chickpeas and Parsley

Viewing a specific version of this recipe
Show Master Version

Initial version

Authored by Shanzy
Serves 2

Ingredients

  • Kosher salt as needed
  • 8 ounces regular or whole-wheat fusilli or other short sturdy pasta
  • 2 c cooked chickpeas homemade (see pages 232 to 233) or canned, rinsed and drained
  • 1/4 c extra-virgin olive oil plus more for drizzling
  • 2 garlic cloves smashed and peeled
  • 1/2 onion diced
  • 1 tbsp finely chopped fresh rosemary leaves
  • Pinch of red chile flakes plus more as needed
  • 1 1/2 c chickpea cooking liquid or water
  • 3 c fresh parsley leaves (from 1 large bunch)
  • 2/3 c grated Parmigiano-Reggiano cheese plus more for serving
  • 1 tbsp unsalted butter
  • Finely grated zest of 1/2 lemon
  • Freshly ground black pepper to taste

Instructions

1

Bring a large pot of heavily salted water to a boil. Add the fusilli and cook until it is just shy of al dente (it should be slightly underdone to your taste because you'll finish cooking it in the sauce). Drain well.

2

While the pasta is cooking, prepare the chickpea sauce: Place the chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.

3

Heat the oil in a 12-inch skillet over medium heat. Add the garlic cloves and fry until they are golden brown, about 2 minutes. Stir in the onion, rosemary, chile flakes, and a pinch of salt. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Then stir in the chickpeas and the cooking liquid. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

4

Stir in the pasta and the parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in the cheese, butter, lemon zest, black pepper to taste, and salt if needed. Drizzle with olive oil and shower with additional cheese before serving