Zesty Creamy Lemon Chickpea Pasta

How to make it

1. 1

   First things first, get your pasta cooking. Follow the package directions for al dente perfection. Don't forget to save about half a cup of that wonderful pasta water before you drain it. It's liquid gold for our sauce.

2. 2

   While the pasta is doing its thing, grab a nice big skillet and set it over medium heat. Add a tiny drizzle of olive oil, just enough to get those minced garlic cloves fragrant. This should only take about a minute.

3. 3

   Now, toss in your drained chickpeas, a good pinch of lemon zest, and half of the fresh lemon juice. Let it all warm through and mingle for 2 to 3 minutes, letting those flavors really come alive.

4. 4

   Lower the heat to a gentle simmer. Stir in the heavy cream and the rest of the lemon juice. Let it bubble ever so gently for about 2 minutes until it thickens up a bit. If you want it a little looser, add a splash or two of that reserved pasta water.

5. 5

   Finally, add your cooked and drained pasta right into the skillet with that gorgeous sauce. Give it a good toss to make sure every strand is beautifully coated. Serve it up right away and enjoy!