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Lemony Pasta With Chickpeas And Parsley Recipe

Ingredients

• Kosher salt, as needed
• 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
• 2 cups cooked chickpeas, home-cooked or canned
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 garlic cloves, smashed and peeled
• ½ onion, diced
• 1 tablespoon finely chopped fresh rosemary leaves
• Pinch of red pepper flakes, plus more as needed
• 1½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
• 3 cups fresh parsley leaves (from 1 large bunch)
• ⅔ cup grated Parmigiano-Reggiano, plus more for serving
• 1 tablespoon unsalted butter
• Finely grated zest of ½ lemon
• Ground black pepper to taste

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