Lemony Orecchiette

1. Mash Chickpeas

Start by taking one can of chickpeas and mashing them in a large bowl along with 2 tablespoons of olive oil and ½ teaspoon of kosher salt. Use a potato masher or fork to achieve a coarse consistency. Once mashed, add the remaining can of chickpeas to the mixture but don't mash these—they will provide a nice texture contrast in the dish.

2. Prepare Garlic-Infused Oil

In a large skillet or Dutch oven, gently fry the garlic cloves in ½ cup of olive oil over medium heat for about 4-5 minutes until they are golden and aromatic but not burnt. This garlic-infused oil forms the savory base of your dish, imparting a subtle depth of flavor.

3. Cook Onion and Spices

After the garlic is ready, add the diced onion (or shallots), rosemary, a pinch of crushed red pepper flakes, and a pinch of salt to the skillet. Cook this mixture over medium heat for 8-10 minutes, stirring occasionally, until the onions are soft and translucent. This step builds the aromatic foundation of the dish, allowing the rosemary and onions to meld beautifully.

4. Simmer Chickpea Mixture with Pasta

Now, combine the chickpea mixture with the garlic and onion base. Pour in 4½ cups of water and add 1 teaspoon of salt. Bring this to a simmer, then add the orecchiette pasta. Cook for 15-17 minutes over medium-high heat, stirring frequently. This step is crucial as it ensures the pasta cooks evenly, absorbs the aromatic flavors, and doesn't stick to the skillet. You’ll know it's ready when the pasta is al dente—firm to the bite.

5. Wilt Arugula

Once the pasta is cooked, add the arugula to the skillet and stir until it wilts, which should take about 1-2 minutes. Remove the skillet from the heat.

6. Finish with Lemon, Cheese, and Butter

Finish the dish by adding the zest and juice of one lemon, 1¼ cups of grated Parmesan cheese, and 2 tablespoons of unsalted butter. Season with freshly ground black pepper, salt, and additional red pepper flakes to taste. Give everything a good stir to combine, adding a drizzle of olive oil for extra richness. Serve immediately, accompanied by extra Parmesan cheese and a sprinkle of black pepper if desired. Enjoy the fresh, vibrant flavors of your homemade lemony orecchiette!