1-1/2 cup chickpea cooking liquid (homemade,not from can), vegetable stock, or water
3 cup fresh parsley leaves
2/3 cup Parmigiano-Reggiano cheese, plus more for serving
1 Tbls unsalted butter
Finely grated zest of 1 lemon
Cracked black pepper to taste
Bring large pot of heavily salted water to a boil. Add fusilli and cook until just short of al dente (it should be undercooked because you will finish cooking it in the sauce). Drain well.
While pasta is cooking, prepare the chickpea sauce. Place chickpeas in a large bowl and lightly mash them; they should be about half mashed.
Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and sprinkle with additional cheese before serving.
Nutrition information per serving-
Calories 1,250 Fat 50 g Sodium 1,000 mg
Carbohydrates 152 g Saturated fat 15 g Total sugars 12 mg
Protein 49 g Cholesterol 40 mg Dietary fiber 22 g
Exchanges per serving- 10 starch, 3 medium-fat protein, 5 fat.
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