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Lemon Chickpea Pasta

5 MINS Preparation Time
40 MINS Cooking Time
3-4 Servings
Easy Difficulty

Ingredients

1 lb Borgatti's cavatelle
additional lemon juice and fresh chopped mint for garnish
CRISPY CHICKPEAS
1⁄4 cup olive oil
(1) 15.5 oz can chickpeas, drained, rinsed, and dried off
salt to taste
SAUCE
1⁄4 cup olive oil
zest of 4 lemons
3 tbsp fresh lemon juice
pinch crushed red pepper
2 tbsp grated pecorino romano
2 cloves garlic, roughly chopped
5 fresh mint leaves, roughly chopped
(1) 15.5 oz can chickpeas, drained and rinsed
salt and pepper to taste

Preparation

1:

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.

2:

Place all the sauce ingredients in a food processor and blend until mostly smooth, scraping down the sides occasionally.

3:

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.)

4:

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.

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