Lemon Chickpea Pasta
Ingredients
Preparation
Heat olive oil in a medium sauté pan and cook the dried chickpeas over medium heat with the lid on for about 5–8 minutes, shaking the pan occasionally. Drain the chickpeas on a paper towel, sprinkle with salt, and set aside.
Place all the sauce ingredients in a food processor and blend until mostly smooth, scraping down the sides occasionally.
Add cavatelle and a pinch of salt to boiling water. Boil for 18–20 minutes. After draining, place the cavatelle in a large bowl, add some sauce, and toss to coat. (You may have some sauce leftover.)
Serve with crispy chickpeas, a squeeze of lemon juice, and fresh chopped mint.
This dish starts with our perfect cavatelle, each piece eagerly soaking up a zesty and creamy lemon chickpea sauce. The sauce, a blend of bright citrus and rich, nutty chickpeas, is both refreshing and satisfying. Topped with golden, crispy chickpeas that add a delightful crunch, each bite is a textural masterpiece. To elevate this dish further, we’ve added a sprinkle of fresh mint, which introduces a burst of coolness, beautifully balancing the warm, earthy tones of the chickpeas and the tangy lemon.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
