Crispy Chickpea Pasta
Tags: Dinner Italian Pasta
Yield: 4
- 2 tbsp olive oil
- 1 15 oz. can chickpeas, drained
- 6 cloves of garlic, smashed
- 1 sprig fresh or 1 tsp dried rosemary
- 1 pinch red pepper flakes
- 1 lb paccheri pasta
- 1/2 cup parmesan, grana, or pecorino cheese
- 3 tbsp butter
- 1 lemon
- 1/4 cup white wine
- Bring a pot of water to a boil for the pasta.
- Meanwhile, in a skillet, heat oil over medium high heat until shimmering. Add chickpeas, garlic, and red pepper flakes (and fresh rosemary, if using), cooking until chickpeas are crispy.
- Salt pasta water and cook pasta according to package directions.
- Reserve about a third of the crispy chickpeas for topping. Remove garlic and fresh rosemary (if using).
- Using a potato masher, mash remaining chickpeas in the skillet. Add the wine to the pan to deglaze, then transfer pasta into skillet with chickpeas. Zest and juice the lemon into the skillet, and stir in cheese and butter, stirring until melted. Return garlic to pan, and add rosemary (dried or reserved fresh).
- Top pasta with additional cheese if desired.
