Spicy Lemony Broccoli and Chickpea Rigatoni

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Spicy Lemony Broccoli and Chickpea Rigatoni

 

1 19 ounce can chickpeas, drained and rinsed

1/3 cup fresh lemon juice

3/4 cup extra-virgin olive oil

kosher salt and freshly ground pepper

1 1/2 pounds broccoli, cut into florets

1 pound rigatoni

5 large garlic cloves, very thinly sliced

1/2 teaspoon crushed red pepper flakes

1 cup freshly grated Parmesan cheese

 

In a medium bowl, toss the chickpeas with the lemon

juice and 1/2 cup of the olive oil. Season with salt

and pepper.

In a large pot of boiling salted water, cook the

broccoli until crisp-tender, about 4 minutes. Using a

slotted spoon, transfer the broccoli to a colander and

rinse under cold water until cool. Add the rigatoni to

the boiling water and cook until al dente.

Meanwhile, in a large, deep skillet, heat the

remaining 1/4 cup of olive oil. Add the garlic and

crushed red pepper and cook over moderate heat until

the garlic is golden, about 3 minutes. Add the

broccoli and cook until tender, about 5 minutes. Add

the chickpea mixture and cook until warmed through,

about 1 minute.

Drain the rigatoni, reserving 1/4 cup of the cooking

water. Add the pasta to the broccoli and chickpeas

along with the reserved cooking water and season with

salt and pepper. Cook over moderate heat, stirring,

until the rigatoni is coated with sauce. Remove from

the heat and stir in 1/2 cup of the Parmesan cheese.

Transfer the pasta to a bowl, sprinkle with the

remaining Parmesan and serve.

Serves 4 to 6.

 

 

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