Start to finish: 35 minutes
Servings: 4
Ingredients:
¼ cup extra-virgin olive oil
9 ounces fresh fettuccine, cut into rough 2-inch lengths
15 1/2-ounce can chickpeas, drained, liquid reserved
2 bay leaves
Kosher salt and ground black pepper
2 teaspoons grated lemon zest, plus 1 teaspoon lemon juice
1/2 cup lightly packed fresh flat-leaf parsley, chopped
Directions:
In a large pot over medium, combine the oil and half of the pasta. Cook, stirring occasionally, until the pasta is crisp and deeply browned, 12 to 14 minutes. Using a slotted spoon, transfer to a medium bowl and set aside.
To the oil remaining in the pot, add the chickpeas and bay. Cook, stirring occasionally, until the chickpeas darken slightly and the bay is toasted, 2 to 4 minutes. Stir in the remaining pasta, ¾ cup of chickpea liquid (supplement with water if needed), 2¼ cups water, 1 teaspoon salt and ¾ teaspoon pepper. Bring to a simmer over medium-high and cook, stirring occasionally, until the pasta is heated through and slightly softened, about 2 minutes.
Add the toasted pasta and cook, stirring often and adjusting the heat as needed to maintain a gentle simmer, until the untoasted pasta is al dente and the sauce lightly clings, about 4 minutes. Remove the pot from the heat, then remove and discard the bay. Stir in the lemon zest and juice and parsley. Taste and season with salt and pepper.
