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Lemony Pasta with Chickpeas and Parsley

Kosher salt

ounces regular or whole-wheat fusilli or other short

cooked chickpeas

extra-virgin olive oil

garlic cloves

onion

fresh rosemary leaves

Pinch of red chile flakes

chickpea cooking liquid or water

fresh parsley leaves 

grated Parmigiano-Reggiano cheese

unsalted butter

Finely grated zest of 1/2 lemon

Freshly ground black pepper to taste

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.

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.

Heat the oil in a 12-inch skillet over medium heat. Add the garlic cloves and cook until they are golden brown, about 2 minutes. Stir in the onion, rosemary, chile flakes (if using), 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.

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, and salt if needed. Drizzle with olive oil and  grate on additional cheese before serving.