Lemony Pasta with Chickpeas and Parsley
Description
Another one of those weirdly good, wonderfully simple recipes from NYT Cooking. Cozy and delicious, you likely have most of the ingredients at home already – enjoy!
Ingredients
250 g sturdy, bite-sized pasta
1 can (540 mL) chickpeas, rinsed and drained, then lightly mashed with a potato masher in a bowl
1/4 c. good olive oil
2 or 3 cloves of garlic, minced AND a small onion, minced
1 T. fresh rosemary leaves, finely chopped
a healthy pinch of red pepper flakes AND a small pinch of salt
~1 1/2 c. reserved pasta water or fresh water – decide depending on saltiness required, remember the cheese!
1 large bunch of parsley, chopped – about 3 cups
2/3 c. freshly grated Parmigiano-Reggiano + more for serving
1 T. butter AND 1 t. lemon zest AND a good grinding of black pepper
Instructions
Get all of your ingredients prepped and ready to go, then bring a large pot of salted water to boil and cook the pasta until barely al dente. Drain well, reserving a good cup of the pasta water and set the pasta aside.
While the pasta is cooking, heat up the olive oil in a large skillet and fry the garlic for a quick minute until it begins to brown. Once it starts to turn, quickly add the onion, rosemary, red pepper flakes and salt and cook for a few minutes until the onion has softened. Stir in the chickpeas and about a half cup each of the reserved pasta water and fresh water, then bring all to a simmer and cook for a few minutes.
Stir in the pasta and parsley, making sure all is well coated with the available sauce, then quickly stir in the cheese, butter, lemon zest and pepper. Taste for seasonings and if it’s a little dry, simply splash in a bit more water (reserved pasta liquid or regular water depending on the seasonings). Dish up into bowls and everyone will thank you!
