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    Lemony Pasta with Chickpeas and Parsley

    clock-icon30 minutes
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    Pixicook editorial team

    A simple and refreshing pasta dish featuring a lemony sauce, chickpeas, and fresh parsley.

    Ingredients for Lemony Pasta with Chickpeas and Parsley

    units in
    USchevron
    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Kosher Salt

    to taste

    Substitute chevron-down

    Fusilli

    0 oz

    Substitute chevron-down

    Cooked Chickpeas, rinsed and drained

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    0.25 fluid ounces

    Substitute chevron-down

    Garlic Clove, smashed and peeled

    each

    Substitute chevron-down

    Onion, diced

    cups

    Substitute chevron-down

    Fresh Rosemary Leaves, finely chopped

    tablespoons

    Substitute chevron-down

    Red Chile Flakes

    pinches

    Substitute chevron-down

    Chickpea Cooking Liquid Or Water

    cups

    Substitute chevron-down

    Fresh Parsley Leaves

    cups

    Substitute chevron-down

    Parmigiano Reggiano Cheese, grated

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Lemon Zest, finely grated

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    How to Make Lemony Pasta with Chickpeas and Parsley

    1. Cook the Pasta

    Begin by bringing a large pot of salted water to a boil. Add the fusilli and cook it until it's just shy of al dente. The key here is not to overcook the pasta, as it will finish cooking in the sauce later.

    2. Prepare the Chickpeas

    Meanwhile, in a large bowl, mash the chickpeas briefly with a potato masher or fork. This step ensures that some chickpeas remain whole, providing texture, while others break down, which will help thicken the sauce.

    3. Saute Aromatics

    In a 12-inch skillet, heat the olive oil over medium heat. Add the smashed garlic cloves and cook them for about 2 minutes until they turn golden brown. Stir in the diced onion, chopped rosemary, a pinch of red chile flakes, and a sprinkle of salt. Cook the onions for about 10 minutes, allowing them to soften and caramelize slightly.

    4. Combine Chickpeas and Liquid

    Next, add the mashed chickpeas along with the chickpea cooking liquid or water to the skillet. Let it simmer for about 5 minutes until most of the liquid evaporates, creating a thick, flavorful base.

    5. Finish the Pasta

    Add the cooked pasta to the skillet, along with the fresh parsley leaves, grated Parmigiano-Reggiano cheese, unsalted butter, lemon zest, and a generous pinch of freshly ground black pepper and salt. Toss everything together for 1-2 minutes. The starchy pasta water combines with the cheese and butter, forming a silky sauce that coats the pasta beautifully.

    Pitfalls and tips

    Create a Velvety Sauce

    Reserve about a cup of pasta cooking water before draining to help emulsify the olive oil and lemon juice into a creamy sauce.

    Select the Right Pasta

    Opt for a pasta shape that holds sauce well, such as orecchiette or fusilli. These shapes allow the chickpeas and sauce to tuck into the nooks and crannies, capturing all the flavors in every bite.

    Mind the Freshness of Ingredients

    Select a fresh, fragrant lemon, high-quality olive oil, and fresh parsley for the best results.

    Balance the Lemon Flavor

    Use both the zest and the juice of the lemon, but start with the zest and half the juice, then adjust according to taste towards the end of cooking.

    Cook Your Chickpeas Carefully

    If using canned chickpeas, rinse them thoroughly. Consider roasting them briefly with olive oil, salt, and pepper before incorporating them into the pasta for added flavor and texture.


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