Lemony Pasta With Chickpeas and Parsley
Course:
Dinner
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion (very finely diced)
- Salt
- 3 cloves Garlic
- 1 teaspoon Rosemary
- 1⁄2 teaspoons Chilli Flakes
- 400 grams Chickpeas (with stock)
- 125 grams Dried Pasta
- Parsley (fresh)
- 15 grams Butter
- 1 Lemon (juice + zest)
- 30 grams Parmesan Cheese
- Black Pepper
Steps
- Heat a large pan over medium heat.
- Add the oil and onion with a bit of salt and fry for 10 minutes until the onions are soft.
- Meanwhile, heat up some water for the pasta. If using dried pasta start it 5 minutes into the onions.
- Add the garlic, rosemary, and chilli flakes, and toast for 1-2 minutes.
- Add in the chickpeas with their stock. Mash about half of them.
- Bring to a simmer and cook gently until most of the liquid has evaporated -- about 5 minutes.
- Meanwhile make the pasta until al dente. Reserve some pasta water.
- Stir in the pasta and parsley and cook until the pasta is finished and coated in the sauce -- 1-2 minutes.
- Toss in the butter, lemon zest, and black pepper.
- Sprinkle with cheese and a squirt of lemon juice if desired.
Source: https://cooking.nytimes.com/recipes/1018591-lemony-pasta-with-chickpeas-and-parsley