Lemon Artichoke and Chickpea Pasta

• 8 oz (about 225g) pasta (fusilli or farfalle works well)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/2 cup extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• Zest of 1 lemon
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. 2 While the pasta cooks, in a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add the chopped artichokes and chickpeas to the skillet, stirring to coat in oil. Cook for 3-4 minutes.
4. 4 Whisk in lemon juice and pasta water to the skillet, bringing to a gentle simmer.
5. 5 Add the drained pasta to the skillet, tossing to coat in the sauce. Season with salt and pepper.
6. 6 Remove from heat and stir in lemon zest, Parmesan cheese if using, and parsley.
7. 7 Serve immediately, garnished with extra Parmesan and parsley if desired.

Equipment

• Large pot
• Large skillet
• Colander
• Wooden spoon

Variations

• Add grilled shrimp or chicken for extra protein.
• Swap in sun-dried tomatoes for additional depth.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute vegetable stock for part of the pasta water for added flavor.

Pairings

• Steamed broccoli or asparagus on the side.
• Warm crusty bread for mopping up every last bit of sauce.

Nutrition

Tips

• For extra creaminess, blend a handful of cooked pasta with a bit of sauce before combining with the rest.
• Toasted pine nuts make a delightful garnish if you're feeling fancy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or olive oil to revive the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with some pasta water to loosen.

Serving Suggestions

• Pair with a simple green salad dressed in a lemon vinaigrette.
• A glass of crisp white wine complements the citrusy notes perfectly.

FAQ