Lemony Rosemary Chickpea Pasta

This pasta has an unusual sauce ingredient- chickpeas! The addition of wine and lemon gives the sauce a tangy flavor and the parmesan adds a layer of complexity. Make sure to save some of the water you cook the pasta in to create the sauce!

Ingredients

1 15 oz can of chickpeas, drained

3/4 lb pasta

2 Tbsp olive oil

3 medium cloves garlic, peeled

1 spring rosemary

1/4 cup white wine

1/4 cup lemon juice

1/3 freshly grated parmesan

1/2 cup pasta water, plus more if necessary

3/4 tsp salt

1 Tbsp butter

Directions

Boil pasta according to package label, cooking to al dente and reserving at least 1/2 cup of the cooking water.

In a large saucepan, heat the oil over medium high heat. Add 1/4 of the can of chickpeas, the sprig of rosemary, and the whole garlic pieces. Cook until the chickpeas are crisp, stirring often. Take out the chickpeas and set them in a bowl and set aside. Turn heat down to medium. In the same pan with the rosemary and garlic, add the rest of the chickpeas and start to mash them with a slotted spoon or fork. Add the salt, wine, lemon juice, parmesan, and pasta water. Cook for 1-2 minutes. Take out the garlic, finely chop it or put it through a garlic press back into the sauce. Taste for salt. Add the cooked pasta to the large saucepan. Add in the butter, stirring so the butter emulsifies into the sauce. Add more pasta water to reach desired sauce consistency. Serve, topping with the crispy chickpeas and more grated parmesan..

Enjoy!