This is such a great, easy, light recipe, perfect for a weeknight dinner. I’m beginning to cook a bit more vegetarian lately, and this is definitely a keeper.
1/2 lb small penne (or pasta of choice)
1 can chickpeas drained and rinsed
1/2 lemon juiced and zested
4 tablespoons good quality olive oil
3 tablespoons hot pasta water
2 tablespoons capers
1 teaspoon hot sauce or red pepper flakes
1/4 cup Parmigiano Reggiano Cheese, grated plus extra for serving
salt + pepper to taste
Cook the pasta in salted, boiling water according to manufacturer directions. In a large bowl mix lemon juice, lemon zest, olive oil, capers, and hot sauce. Add the chickpeas and stir to coat. Drain the pasta, reserving some of the hot water.
Add the pasta to the chickpeas, stir in the cheese, while adding a bit of the pasta water as you mix (this helps to really pull everything together). Season with salt and pepper. Add more lemon juice/hot sauce to your liking. Serve with extra Parmesan Cheese.
Thanks to eat.repeat. for this great recipe!