Linguini with Parsley, Lemon & Chickpeas
Ingredients:
1 package of Rossi Pasta Zucchini Linguini
1/2 cup olive oil
2 cloves garlic, sliced as thin as possible
1 can (16 oz.) chickpeas, drained and rinsed
1/2 teaspoon chile flakes
Zest of 1 lemon
3/4 cup ricotta
pinch of Kosher salt
pinch of black pepper
1 cup parsley, chopped
DIRECTIONS:
1. In small bowl whip ricotta with lemon zest, salt & pepper.
2. In sauce pan over low heat, bring olive oil, garlic, chickpeas & chile flakes to simmer & then turn heat off-allow to sit for 20 minutes for flavors to mingle.
3. Cook pasta according to package directions.
4. Toss pasta with chickpeas and oil.
5. Garnish with dollops of lemon ricotta & lots of parsley.
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