Crispy Pasta with Chickpeas, Lemon and Parsley | Christopher Kimball’s Milk Street | Recipes, TV and
In this creamy dish, we serve pasta two ways: boiled al dente and fried crisp in olive oil for texture. It's a unique technique we picked up in Puglia, Italy.
Ingredients
- ¼ cup extra-virgin olive oil
- 9 ounces fresh fettuccini, cut into rough 2-inch lengths
- 1 15½-ounce can chickpeas, drained, liquid reserved
- 2 bay leaves
- Kosher salt and ground black pepper
- 2 teaspoons grated lemon zest, plus 1 teaspoon lemon juice
- ½ cup lightly packed fresh flat-leaf parsley, chopped
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