Description
An Italian-inspired dish pairing al dente pasta with creamy chickpeas in a garlic-scented olive oil sauce, finished with lemon and herbs.
Ingredients
Scale
- 8 oz (225 g) short pasta (ditalini, orecchiette, or small shells)
- 2 cups cooked chickpeas (1 x 15 oz can, drained; reserve liquid)
- 3 tbsp extra-virgin olive oil, plus extra for finishing
- 3 cloves garlic, thinly sliced
- 1 small onion, finely diced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup low-sodium vegetable or chicken broth
- Zest and juice of 1 lemon
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped (optional)
- Salt and freshly ground black pepper
- Grated Pecorino or Parmesan, for serving (optional)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta one minute shy of al dente. Reserve 1 cup pasta cooking water, then drain and set aside.
- Warm 3 tablespoons olive oil in a wide sauté pan over medium heat. Add sliced garlic and diced onion; sweat until translucent and fragrant, about 3–4 minutes.
- Add red pepper flakes and chopped rosemary; stir 30 seconds to release aroma.
- Spoon in 1 cup of chickpeas, reserving the rest for texture. Cook 2 minutes to toast slightly and deepen flavor.
- Pour in the broth and bring to a gentle simmer. Use a sturdy spoon to mash roughly half the chickpeas against the pan to create a creamy base; leave some whole for contrast.
- Add the nearly-cooked pasta to the pan with lemon zest and juice. Toss vigorously, adding reserved pasta water a splash at a time until the sauce clings and reaches a glossy, emulsion-like consistency.
- Finish with a swirl of extra-virgin olive oil, chopped parsley, salt, and freshly ground black pepper. Taste and adjust acidity and seasoning.
- Serve immediately with grated cheese if desired.
Notes
For best flavor, use high-quality olive oil and fresh lemon zest. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg