Hearty, meaty chickpeas are perfumed with lots of lemon and the lingering taste of rosemary. Toss with any hollow-shaped pasta so the chickpeas can hide inside.
1 can (19 ounces) chickpeas (garbanzos), rinsed and well drained
1/4 cup fruity olive oil
1 large garlic clove, finely chopped
1/4 teaspoon crushed red pepper, or to taste
Grated zest of 1 medium lemon
1/2 teaspoon salt, or to taste
Freshly ground black pepper
1 teaspoon coarsely chopped fresh rosemary leaves
1/2 cup fresh flat-leaf parsley, coarsely chopped
1 green onion, green tops only, chopped
1. Combine chickpeas, olive oil, garlic, crushed red pepper, lemon zest, lemon juice, salt, and pepper in pasta serving bowl. Set aside to warm to room temperature or, preferably, place the bowl (be sure taste it's heatproof) over the pasta pot to warm the ingredients while heating the water. Once the water comes to a boil, remove bowl and set aside.
2. Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with rosemary, parsley, and green onion and toss. Serve at once.
Serves 2 to 4
Recommended pasta: 8 ounces orecchiette, medium shells (conchiglie rigate), gnocchi, or rotelle (wagon wheels)
Joie Warner's No Cook Pasta Sauces
by Joie Warner
Photography by Drew Warner
1998, Softcover, US $17.95
Full-color photographs throughout Information provided by the publisher
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