Pasta with Chickpeas and Garlic Sauce (Recipe #64)

A whirl in the food processor transforms the humble chickpea into a creamy sauce for pasta—a sauce that is a hallmark of rustic Italian cooking. Bolstered with garlic, tomatoes, and parmesan cheese, this easy dish makes the most of flavorful kitchen staples.

Pasta with Chickpeas and Garlic Sauce
(Source: MyRecipes)

2 tsp olive oil
2 garlic cloves, peeled and crushed
3/4 tsp kosher salt
1/4 tsp crushed red pepper
1 (15.5-ounce)can chickpeas(garbanzo beans), drained
1 (14-ounce)can fat-free, less-sodium chicken broth
1 1/2 cups uncooked medium seashell pasta (about 6 ounces)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 Tbsp minced fresh parsley
1 Tbsp fresh lemon juice
3 Tbsp shredded Parmigiano-Reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.

3. Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.