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.