Lemony Pasta with Chickpeas and Parsley
ShanzyChanged pasta quantity
Ingredients
- Kosher salt as needed
- 12 oz fusili
- 2 c cooked chickpeas rinsed and drained, if canned
- 1/4 c extra-virgin olive oil
- 2 garlic cloves smashed and peeled
- 1/2 onion diced
- 1 tbsp fresh rosemary leaves finely chopped
- Pinch of red chile flakes Optional
- 1 1/2 c chickpea cooking liquid or water
- 3 c fresh parsley leaves
- 2/3 c grated Parmigiano-Reggiano cheese
- 1 tbsp unsalted butter
- Finely grated zest of 1/2 lemon
- Freshly ground black pepper to taste
Instructions
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.