Directions
- 1Roughly chop half of an onion.
- 2Smash and peel two whole cloves of garlic.
- 3Add the chopped onion, garlic, and olive oil to a pot.
- 4Add a sprig of rosemary.
- 5Add a pinch of salt.
- 6Add dried chili flakes.
- 7Cook the onions and garlic for about 10 minutes until soft and not browned.
- 8Add the chickpeas with their broth into the pot.
- 9Bring the mixture to a boil and then simmer for about 20 minutes.
- 10After 20 minutes, remove the rosemary sprig from the pot.
- 11Transfer the mixture to a blender and blend on high.
- 12Pour the blended sauce back into a pan.
- 13Add tagliatelle pasta into boiling salted water.
- 14Add Parmigiano Reggiano cheese to the sauce.
- 15Mix the cheese into the sauce.
- 16Add a squeeze of lemon juice to the sauce.
- 17Add the finished pasta directly into the sauce.
- 18Mix the pasta into the sauce and finish cooking it directly in the sauce.
- 19Plate up the pasta.
- 20Finish with some of the sauce.
- 21Garnish with a little sprinkle of parsley.
Ingredients
- 0.5 onion
- 2 garlic cloves
- olive oil
- 1 sprig rosemary
- 1 pinch salt
- chickpeas
- dried chili flakes
- Parmigiano Reggiano
- 1 squeeze lemon juice
- tagliatelle pasta
- 1 little sprinkle parsley
Equipment
cutting boardknifepotblenderpantongs
Tips
- If you don't have chickpea broth, use chicken stock or vegetable stock.
- The lemon juice lifts the dish.
Related recipes
Limoncello Sangria
Italian · Drink
Lemon Butter Parmesan Chicken
Italian · Drink
Italian roasted chicken and potatoes
Italian · Drink
Vegan Mozzarella
Italian · Drink
Shreddable Mozzarella (from white beans)
Italian · Drink
Light Lemon Garlic Pasta with Salmon
Italian · Drink
Vegan Mortadella Sandwich
Italian · Drink
Caramelized Onion Pasta
Italian · Drink1h
Crepes
Italian · Drink30m
Crispy Garlic Parmesan Potato Balls
Italian · Drink
Tonnarelli con burro, alici e live
Italian · Drink
Lemon Chicken Orzo
Italian · Drink40m