Lemony Pasta with Chickpeas and Parsley

Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
Servings: 4
  • 1 lb gemelli pasta
  • 1/2 cup Filippo Berio 100% Italian Organic Extra Virgin Olive Oil, divided
  • 1 small onion, diced
  • 4 cloves garlic, sliced
  • 2 tbsp packed finely chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1/2 cup sodium-reduced vegetable broth
  • 1/2 cup water
  • 2 cups loosely packed fresh parsley leaves
  • 1 cup grated Parmesan cheese, divided
  • 2 tbsp finely grated lemon zest
  • 1/4 cup lemon juice
  • 1 tsp pepper
      • Cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
      • Meanwhile, heat 1/4 cup oil in large skillet set over medium heat; cook onion, garlic, rosemary, salt and red pepper flakes for 8 to 10 minutes or until onions are softened.
      • In large bowl, mash chickpeas with potato masher or fork until lightly crushed. Stir chickpeas, broth and water into skillet; bring to boil. Reduce heat to medium-low; cook for 5 to 8 minutes or until most of the liquid has evaporated.
      • Stir in pasta, reserved cooking liquid and parsley until pasta is well coated; toss with half of the Parmesan, lemon zest, lemon juice and pepper. Drizzle with remaining olive oil. Serve with remaining cheese.


      – Substitute water for vegetable broth, if preferred, or substitute chicken broth for vegetable broth.
      – Substitute fusilli, rotini or corkscrew pasta for gemelli pasta if desired.




    Ingredient: Cheese

    Cooking Method: Boil

    World Cuisine: Mediterranean

    Product: Italian Organic

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