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