Description
Lemony Pasta with Chickpeas & Parsley is a bright and satisfying vegetarian dinner recipe that combines tender fusilli pasta with a flavorful chickpea base, fresh parsley, and zesty lemon. The dish is enriched with garlic, rosemary, and a touch of chili flakes for subtle heat, finished off with Parmesan cheese and butter for a rich, creamy texture. Ready in just 30 minutes, this recipe makes for a quick yet wholesome meal perfect for any weeknight.
Ingredients
Pasta
- 8 ounces regular or whole-wheat fusilli or other short (sturdy) pasta
- Kosher salt (as needed for pasta water)
Chickpea Base and Sauce
- 2 cups cooked chickpeas (homemade or canned, rinsed and drained)
- 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 chili flakes (plus more as needed)
- 1½ cups chickpea cooking liquid or water
Finishing Ingredients
- 3 cups fresh parsley leaves (from 1 large bunch)
- ⅓ cup grated Parmigiano-Reggiano cheese (plus more for serving)
- 1 tablespoon unsalted butter
- Finely grated zest of ½ lemon
- Freshly ground black pepper (to taste)
Instructions
- Cook the Pasta: Fill a large pot with heavily salted water and bring it to a boil. Add the fusilli and cook it until it’s slightly underdone, just shy of al dente. Reserve some of the pasta water, then drain the pasta thoroughly.
- Prepare the Chickpea Base: Place the cooked chickpeas in a large bowl and lightly mash them using a fork or potato masher. Aim for a texture where the chickpeas are about half-crushed.
- Cook the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook until golden brown, which should take about 2 minutes. Stir in the diced onion, rosemary, chili flakes, and a pinch of kosher salt. Let the mixture cook, stirring occasionally, until the onion softens, approximately 10 minutes.
- Build the Sauce: Add the mashed chickpeas to the skillet, along with the chickpea cooking liquid or water. Allow the mixture to come to a simmer and cook gently for about 5 minutes, or until much of the liquid has reduced.
- Combine Pasta and Sauce: Add the drained pasta and fresh parsley to the skillet, stirring to coat the pasta thoroughly with the sauce. Let it cook for 1-2 minutes until the pasta finishes cooking and absorbs some of the sauce.
- Finish with Flavor: Mix in the grated Parmigiano-Reggiano cheese, unsalted butter, and lemon zest, stirring to combine. Taste and season with additional salt, freshly ground black pepper, and chili flakes if desired.
- Serve and Garnish: Transfer the pasta to serving dishes. Drizzle with extra virgin olive oil and sprinkle with additional Parmigiano-Reggiano cheese for garnish. Serve immediately while warm.
Notes
- You can use either regular or whole-wheat fusilli pasta based on preference.
- If canned chickpeas are used, rinse them well to remove excess sodium.
- Adjust the amount of red chili flakes to control the spice level.
- The chickpea cooking liquid adds extra flavor, but water can be substituted if not available.
- For a vegan version, omit the butter and Parmesan or replace with vegan alternatives.
- Reserve some pasta water to loosen the sauce if it becomes too thick.
- Fresh parsley is crucial for the bright, herbaceous flavor of the dish.
