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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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