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Lemony Chickpea Pasta

Author: Kroger

Recipe Link

Ingredients

• 1⁄2 package (8 oz.) Private Selection™ Italian Farfalle
• 2 tbsp. olive oil
• 3 cloves garlic, minced
• 1 can (15.5 oz.) chickpeas, liquid reserved
• 1⁄8 tsp. salt
• 1⁄8 tsp. black pepper
• 1⁄8 tsp. red pepper flakes
• 2 tbsp. Private Selection Non-Pareil Capers
• 1 lemon, juiced
• 1 cup Private Selection Shredded Parmesan Cheese, divided
• 1⁄2 cup (loosely packed) basil leaves
• 1 cup chopped parsley

Instructions

1. Bring pot of salted water to a boil. Add pasta and cook 15 minutes. Drain, rinse and set aside.
2. Meanwhile, heat large sauté pan over medium heat. Add olive oil and garlic. Cook 1 minute. Add drained chickpeas, salt, pepper and red pepper flakes. Cook 3 minutes, stirring occasionally. Add capers, reserved chickpea liquid and cooked pasta. Bring to a simmer; cook 2 minutes.
3. Remove from heat and add lemon juice. Gradually stir in ½ cup parmesan followed by basil and parsley. Serve, garnishing with remaining ½ cup parmesan and enjoy. Refrigerate any leftovers.