Lemony Chickpea Pasta

•Dinner - Changing the Game
4 servings

Ingredients

  • 12 oz fusili or other short, sturdy pasta
  • 2 c cooked chickpeas
  • 1/4 c extra virgin olive oil
  • 4 garlic cloves
  • 1/2 onion
  • 1 tbsp fresh rosemary leaves
  • 1 1/2 c chickpea cooking liquid or water
  • 3 c fresh parsley leaves, 1 bunch
  • 1/2 c parmesan cheese
  • 1 tbsp unsalted butter
  • 1 lemon
  • freshly ground black pepper
  • red pepper flakes
  • kosher salt

Instructions

1

Bring a large pot of salted water to a boil. Add the pasta and cook until it is just shy of al dente (it should be slightly underdone as it will finish in the sauce). Drain well.

2

Meanwhile, prepare the sauce. Place chickpeas in a large bowl and lightly mash; they should be about half crushed.

3

Heat the oil in a skillet over medium heat. Add the garlic and fry until golden brown, about 2 minutes.

4

Stir in onion, rosemary, chile flakes, and a pinch of salt. Cook, stirring occasionally, until the onion is soft, about 10 minutes.

5

Stir in chickpeas and cooking liquid or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.

6

Stir in the pasta and parsley and cook until the pasta is done and coated by the sauce, about 1-2 minutes.

7

Toss in cheese, butter, lemon zest. Season with salt and pepper. Drizzle with olive oil and top with grated cheese before serving.