-
1. Preheat the oven to 400 F (200 C) and line a baking sheet with parchment paper.
1 tbsp olive oil (for chickpeas)
-
2. Pat the chickpeas very dry with a clean towel, then spread them on the baking sheet.
1 can canned chickpeas, drained and rinsed
-
3. Drizzle the chickpeas with the chickpea olive oil, then sprinkle with half of the salt, half of the black pepper, the chili flakes, cumin, and smoked paprika. Toss to coat and spread into an even layer.
1 tsp red chili flakes,
0.8 tsp salt,
0.2 tsp black pepper,
0.5 tsp ground cumin (for chickpeas),
0.5 tsp smoked paprika (for chickpeas),
1 tbsp olive oil (for chickpeas)
-
4. Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until crisp and lightly browned. While they roast, prepare the pasta and sauce.
1 can canned chickpeas, drained and rinsed
-
5. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente according to package directions.
9 oz short pasta (penne, fusilli, or rigatoni),
1.5 tsp salt
-
6. Before draining, scoop out some pasta cooking water into a heatproof cup, then drain the pasta and set aside.
9 oz short pasta (penne, fusilli, or rigatoni),
0.8 cup reserved pasta cooking water
-
7. While the pasta cooks, add the basil leaves, Parmesan, garlic, most of the remaining salt, remaining black pepper, and the main olive oil to a blender or food processor and blend until a thick pesto forms.
2 cup fresh basil leaves, lightly packed,
0.5 cup grated Parmesan cheese,
3 tbsp extra-virgin olive oil,
2 clove garlic clove,
1.5 tsp salt,
0.5 tsp black pepper
-
8. Zest the lemon and set the zest aside for garnish if using, then cut the lemon in half and squeeze the juice into a small bowl, discarding any seeds.
1 piece fresh lemon,
0.5 tsp freshly grated lemon zest (for garnish, optional)
-
9. Transfer the pesto to a mixing bowl, add the Greek yogurt and a generous squeeze of lemon juice, and whisk until smooth and creamy. Adjust with more lemon juice, salt, or pepper to taste.
1 cup Greek yogurt (2% or whole),
1 piece fresh lemon,
1.5 tsp salt,
0.5 tsp black pepper
-
10. Return the drained pasta to the warm pot off the heat, add the pesto yogurt sauce, and toss to coat, loosening with splashes of reserved pasta water until the sauce clings silkily to the pasta.
9 oz short pasta (penne, fusilli, or rigatoni),
0.8 cup reserved pasta cooking water
-
11. Divide the creamy pesto yogurt pasta among plates, spoon a generous pile of lemon-chili chickpeas over or alongside each serving, and finish with chopped fresh parsley or basil and a sprinkle of lemon zest if using.
1 can canned chickpeas, drained and rinsed,
0.2 cup fresh parsley or basil (garnish, optional),
0.5 tsp freshly grated lemon zest (for garnish, optional)
By mansi