Lemony Chickpea Pasta

Name: Lemony Chickpea Pasta
Ingredients: 6 ounces, weight Mini Penne, Or Other Small Pasta; 1/2 whole Lemon, Juiced And Zested; 3 Tablespoons Good Quality Olive Oil; 2 Tablespoons Capers; 1 teaspoon Hot Sauce Or Red Pepper Flakes; 1 can (15 Oz. Can) Chickpeas, Drained And Rinsed; 1/4 cups Parmigiano Reggiano Cheese, Grated, Plus Extra For Serving; 1/4 cups Reserved Hot Pasta Water; 1 teaspoon Salt; 1/2 teaspoons Pepper

10 ingredients

8 steps

Ingredients

6 ounces, weight Mini Penne, Or Other Small Pasta
1/2 whole Lemon, Juiced And Zested
3 Tablespoons Good Quality Olive Oil
2 Tablespoons Capers
1 teaspoon Hot Sauce Or Red Pepper Flakes
1 can (15 Oz. Can) Chickpeas, Drained And Rinsed
1/4 cups Parmigiano Reggiano Cheese, Grated, Plus Extra For Serving
1/4 cups Reserved Hot Pasta Water
1 teaspoon Salt
1/2 teaspoons Pepper

Directions

1

Cook the pasta in salted, boiling water according to package directions.
2

In a large bowl mix lemon juice, lemon zest, olive oil, capers, and hot sauce.
3

Add the chickpeas and stir to coat.
4

Drain the pasta, reserving some of the hot water.
5

Add the pasta to the chickpeas, stir in the cheese, while adding the pasta water as you mix.
6

Season with salt and pepper.
7

Add more lemon juice/hot sauce to your liking.
8

Serve with extra Parmesan cheese.