Lemony pasta with chickpeas and parsley - make now! (1,118 views)

You bet I copied down the recipe and your changes, come on ... lemony pasta, chickpeas and your "make now". Impossible for me not to check out the recipe. I might bump a farro recipe I was going to try this week. I can't wait to give it a try.

I do need to make a good recipe after making one of the most blah, oh man I''m going to eat this "creation" that I made. Blech. I should have ditched it and had hummus and crackers, hey burnt toast might have been more exciting.

Thanks sallyt!

here it is, as written - my changes are above! ENJOY! - loved this

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
¼ cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
½ onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 ½ cups chickpea cooking liquid (from a homemade pot; do not use the liquid from the can), vegetable stock or water
3 cups fresh parsley leaves (from 1 large bunch)
⅔ cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste

PREPARATION
Bring a large pot of heavily salted water to a boil. Add fusilli and cook until it is just shy of al dente. (It should be slightly underdone to your taste because you’ll finish cooking it in the sauce.) Drain well.
While the pasta is cooking, prepare the chickpea sauce: Place chickpeas in a large bowl and use a potato masher or a fork to lightly mash them; they should be about half-crushed.
Heat oil in a 12-inch skillet over medium heat. Add garlic cloves and fry until they are golden brown, about 2 minutes. Stir in onions, rosemary, red pepper flakes and a pinch of salt. Cook, stirring occasionally, until onions are soft, about 10 minutes. Then stir in chickpeas and the cooking liquid, stock or water. Bring to a simmer and cook gently until most of the liquid has evaporated, about 5 minutes.
Stir in pasta and parsley, and cook until the pasta has finished cooking and is coated in the sauce, 1 to 2 minutes. Quickly toss in cheese, butter, lemon zest, black pepper to taste and salt if needed. Drizzle with olive oil and shower with additional cheese before serving. (I didn't drizzle)

cafelatte - I know, but it's NOT 2 servings - three of us had seconds last night, and there's still a serving left over. Also, I used 2 T of olive oil.

With those changes (4 servings, 2 T oil), my fitness pal said:

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 389
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 4 g 21 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 14 mg 5 %
Sodium 640 mg 27 %
Potassium 373 mg 11 %
Total Carbohydrate 56 g 19 %
Dietary Fiber 7 g 29 %
Sugars 1 g
Protein 14 g 28 %