Chickpea Alfredo Penne

1. Bring a large pot of water to a rolling boil. Salt it generously — it should taste noticeably salty. Cook the penne until al dente (1-2 minutes less than the package instructions). Before draining, reserve about 1.5 cups of the starchy pasta water, then drain the pasta.

2. While the pasta cooks, warm the olive oil in a medium saucepan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant and just golden — do not let it burn.

3. Drain and rinse the chickpeas, then add them to the saucepan with the garlic. Pour in the whole milk and add the butter. Stir and warm everything together over medium heat for about 3 minutes until the butter melts and the chickpeas are heated through.

4. Transfer the chickpea mixture to a blender. Add the grated Parmigiano-Reggiano, black pepper, a good squeeze of lemon juice, and half a cup of the reserved pasta water. Blend on high until completely smooth and creamy — about 1 minute. Taste and adjust salt as needed. If the sauce is too thick, add a splash more pasta water.

5. Return the empty pasta pot to medium heat and pour in the blended chickpea sauce. Add the drained penne and toss vigorously to coat for 1-2 minutes, adding pasta water a splash at a time to keep the sauce silky and flowing — it should cling to every piece of pasta without pooling.

6. Remove from the heat and fold in the baby spinach, stirring until just wilted — about 30 seconds. Serve immediately in warm bowls, garnished with extra black pepper, a drizzle of extra virgin olive oil, and fresh parsley if desired.