INGREDIENTS
10 oz
pasta
1 Dash
olive oil
1/4 cup
butter
3
garlic cloves
1/2 tsp
salt
1/2 cup
flat leaf parsley
1/3 cup
chives
1 tbsp
fresh thyme leaves
1/4 tsp
red pepper flakes
14 oz
canned chickpeas
1 tbsp
lemon juice
1 tsp
lemon zest
1 serving
bell pepper
1 serving
vegan cheese