This pasta uses lemon for flavor rather than a heavy sauce. Save some cooking water before draining so you can loosen the mixture at the end. The starch in that water helps the oil and other ingredients coat the pasta when tossed together.
Use canned chickpeas and frozen peas, following the pea package's cooking directions. A short pasta shape is easy to combine with the round ingredients, though another suitable shape can work. Choose a pot and pan that let you stir without crowding.
Start with less lemon
Lemons differ in size and acidity. Add part of the juice first, toss and taste before adding the rest. If using zest, wash the lemon appropriately and grate only the outer colored layer with a suitable tool, avoiding much of the bitter white pith.
The chickpeas should be thoroughly heated before the pasta is combined with them. If the pan becomes dry while they warm, add a spoonful of water instead of letting the garlic burn. Keep the garlic over moderate heat and move on to the next step promptly once it smells fragrant.
Cheese is optional. Taste the complete combination before adding salt, especially if the cooking water and chickpeas already contribute seasoning. A little black pepper gives another layer without adding a separate sauce.
Refrigerate leftovers promptly in a shallow container and use within three to four days when safely handled. Reheat to 165°F throughout with a splash of water if needed. The pasta will absorb liquid as it sits, so expect a softer texture the next day.
Ingredients
Makes 2
- 6 ounces short dried pasta
- 3/4 cup frozen peas
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 1/2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 to 2 tablespoons lemon juice
- Optional 1/2 teaspoon finely grated lemon zest
- Black pepper, salt and optional grated cheese
Method
- Cook pasta according to its package. Add peas with enough remaining time to meet their cooking instructions, or cook them separately if necessary.
- Meanwhile, warm oil in a skillet over moderate heat. Stir in garlic briefly, then add chickpeas and a spoonful of water. Cook until thoroughly hot.
- Reserve about 1/2 cup pasta water using a heat-safe vessel and safe handling, then drain pasta and peas.
- Add pasta and peas to the chickpeas. Toss with some lemon juice and a little reserved water, adding more gradually until lightly coated. Taste, season and add optional zest or cheese.