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Lemony Pasta With Chickpeas and Parsley

Melissa Clark
  • 30 minutes
  • Serves 2

INGREDIENTS

1 1/2 cups

Chickpea cooking liquid

2 cups

Chickpeas, cooked

2

Garlic cloves

1/2

Lemon, zest of

1/2

Onion

3 cups

Parsley, fresh

1 tbsp

Rosemary, fresh leaves

1

Black pepper, Ground

1

Kosher salt

1 pinch

Red pepper flakes

1/4 cup

Olive oil, extra-virgin

1 tbsp

Butter, unsalted

2/3 cup

Parmigiano-reggiano, grated

8 ounces regular or whole-wheat fusilli or other short, sturdy pasta