Radiatore with Chickpeas, Lemon and Parsley
By @kellysalwayscooking
Adapted from NYTimes Cooking
Serves 4
Ingredients:
Instructions:
Place the chickpeas in a large bowl and mash them with a pastry blender, fork, or potato masher until about they are about half-crushed.
Bring a large pot of water to a boil for the pasta. Heavily salt the water, and then cook the pasta until one minute shy of al dente. Reserve three cups of pasta, drain the pasta, and set it aside.
Meanwhile, heat the oil and the garlic cloves over medium heat until the garlic becomes fragrant. Add the rosemary, red pepper flakes, onion, and a pinch of salt and cook until the onion softens, about ten minutes. Then add the chickpeas, the lemon juice, and the reserved pasta cooking water. Bring to a simmer and let the flavors meld for a couple of minutes. Add the pasta and the parsley, and stir vigorously until the sauce thickens and coats all of the pasta, and the pasta is al dente. Add the Parmigianno Reggiano, butter, lemon zest, and black pepper to taste. Adjust with additional salt if necessary. Serve with additional grated cheese if desired.
Adapted from NYTimes Cooking
Serves 4
Ingredients:
- 1 lb radiatore or other short cut pasta
- 2 cans of chickpeas, drained and rinsed
- 1/2 cup extra virgin olive oil
- 4 cloves of garlic, peeled and smashed
- 1 onion, diced
- 1/2 teaspoon crushed pepper flakes
- 1/2 teaspoon salt
- 2 tablespoons fresh rosemary, chopped
- 2 cups fresh parsley, chopped
- 1 large lemon, zested and juiced
- 1 1/3 cups grated Parmigianno Reggiano
- 2 tablespoons butter
- black pepper
- 3 cups of pasta cooking water
Instructions:
Place the chickpeas in a large bowl and mash them with a pastry blender, fork, or potato masher until about they are about half-crushed.
Bring a large pot of water to a boil for the pasta. Heavily salt the water, and then cook the pasta until one minute shy of al dente. Reserve three cups of pasta, drain the pasta, and set it aside.
Meanwhile, heat the oil and the garlic cloves over medium heat until the garlic becomes fragrant. Add the rosemary, red pepper flakes, onion, and a pinch of salt and cook until the onion softens, about ten minutes. Then add the chickpeas, the lemon juice, and the reserved pasta cooking water. Bring to a simmer and let the flavors meld for a couple of minutes. Add the pasta and the parsley, and stir vigorously until the sauce thickens and coats all of the pasta, and the pasta is al dente. Add the Parmigianno Reggiano, butter, lemon zest, and black pepper to taste. Adjust with additional salt if necessary. Serve with additional grated cheese if desired.