Lemon Broccoli and Chickpea Rigatoni

This particular dish came during extreme stress, a time when I had more than one long paper to write and it was well past midnight when I started cooking it….. Well that’s college.


4-6 Servings

  • 19 oz can chickpeas, drained, rinsed
  • 1/3 c fresh lemon juice
  • 3/4 c extra-virgin olive oil
  • kosher salt
  • 1 1/2 lbs broccoli florets
  • 1 lb rigatoni
  • 5 large garlic cloves, thinly sliced
  • 1/2 tsp crushed red pepper
  • 1 c grated parmesan

1. Combine chickpeas, 1/2 c oil, lemon juice.

2. Cook broccoli till crisp tender (4 min). Slotted spoon transfer to colander.

3. Cold water rinse.

4. Boil rigatoni. In other skillet, heat remaining 1/4 c oil, add garlic, crushed red pepper, cook until garlic golden  (3 min).

5. Add broccoli, cook until tender (5 min).

6. Add chickpea mixture.

7. Add pasta, along with 1/4 of reserved cooking water, salt, pepper.8. Remove from heat, add 1/2 c parmesan. Add rest on top.


Recipe from Best of Best Vol. 9

(More specifically Brunch– Marc Meyer and Peter Meehan)

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