Lemony Pasta With Chickpeas and Parsley Recipe

Name: Lemony Pasta With Chickpeas and Parsley Recipe
Ingredients: Kosher salt, as needed; 8 ounces regular or whole-wheat fusilli or other short, sturdy pasta; 2 cups cooked chickpeas, home-cooked or canned; 1/4 cup extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, smashed and peeled; 1/2 onion, diced; 1 tablespoon finely chopped fresh rosemary leaves; Pinch of red pepper flakes, plus more as needed; 1 1/2 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); 2/3 cup grated Parmigiano-Reggiano, plus more for serving; 1 tablespoon unsalted butter; Finely grated zest of 1/2 lemon; Ground black pepper to taste

cooking.nytimes.com

You can used either canned or home-cooked chickpeas in this take on the classic Italian dish pasta con ceci, which is an excellent, nutritious, quick-cooking dinner But even more appealing is the way...

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Ingredients

Kosher salt, as needed
8 ounces regular or whole-wheat fusilli or other short, sturdy pasta
2 cups cooked chickpeas, home-cooked or canned
1/4 cup extra-virgin olive oil, plus more for drizzling
2 garlic cloves, smashed and peeled
1/2 onion, diced
1 tablespoon finely chopped fresh rosemary leaves
Pinch of red pepper flakes, plus more as needed
1 1/2 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)
2/3 cup grated Parmigiano-Reggiano, plus more for serving
1 tablespoon unsalted butter
Finely grated zest of 1/2 lemon
Ground black pepper to taste