Artichoke & Chickpea Pasta

Instructions

1. Cook the Pasta

   2 min hands-on9 min waiting

   • Bring a large pot of well-salted water to a boil.
   • Cook the pasta until al dente, following package instructions.
   • Reserve one cup of pasta water before draining.
   • Toss the drained pasta with a small amount of olive oil to prevent sticking and set aside.

2. Prepare Ingredients

   4 min hands-on

   • Thinly slice the garlic.
   • Trim and cut the artichokes into bite-sized pieces.
   • Rinse and drain the chickpeas.

3. Toast Pine Nuts

   3 min hands-on

   • In a small, dry frying pan over low heat, toast the pine nuts until lightly golden and fragrant, stirring frequently for about 3 minutes.
   • Transfer the toasted pine nuts to a plate to cool.

4. Sauté Garlic and Artichokes

   5 min hands-on

   • Heat a large skillet over medium heat and add half of the olive oil.
   • Sauté the sliced garlic for 1 minute until fragrant, avoiding browning.
   • Add the artichoke pieces and cook for 3–4 minutes, stirring occasionally, until they begin to soften and develop golden edges.

5. Cook Chickpeas

   5 min hands-on

   • Add the chickpeas to the pan with the artichokes.
   • Continue cooking for 4–5 minutes, stirring often, until the chickpeas and artichokes become slightly crispy.

6. Combine with Pasta

   1 min hands-on

   • Add the cooked pasta to the pan along with a splash of reserved pasta water.
   • Toss everything together to coat the pasta in the garlicky mixture.
   • Adjust the amount of pasta water for a silkier texture if needed.

7. Season and Finish

   1 min hands-on

   • Season the dish with salt, black pepper, and a pinch of cayenne pepper.
   • Toss well to distribute the seasoning evenly.
   • Remove the pan from heat and squeeze fresh lemon juice over the pasta.
   • Add lemon zest and drizzle with the remaining olive oil.

8. Serve and Garnish

   1 min hands-on

   • Serve the pasta on individual plates or a large platter.
   • Garnish generously with the toasted pine nuts and an optional sprinkle of chili flakes.
   • Cooking tips:
   • To achieve the perfect texture, avoid overcooking the pasta or the artichokes. The pasta should be firm, and the artichokes should be slightly crisp on the edges.
   • If you prefer a creamier consistency, add an extra splash of pasta water while tossing the ingredients together.
   • For a more pronounced garlic flavor, use a microplane to grate the garlic instead of slicing it.