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Dinner - Changing the Game

Lemony Chickpea Pasta

fusili or other short, sturdy pasta

cooked chickpeas

extra virgin olive oil

garlic cloves

onion

fresh rosemary leaves

chickpea cooking liquid or water

fresh parsley leaves, 1 bunch

parmesan cheese

unsalted butter

lemon

freshly ground black pepper

red pepper flakes

kosher salt

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.

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

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

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

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.

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

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