-
1. Preheat the oven to 425°F (220°C). Bring a large pot of well-salted water to a boil. Zest the lemon, then cut it in half and squeeze out the juice into a small bowl, discarding any seeds. Finely mince the garlic. Halve the cherry tomatoes. Roughly chop some parsley for mixing into the pasta and reserve a small amount for garnish. Tear or chop the basil leaves.
0.7 cup cherry tomatoes,
0.2 cup fresh parsley leaves (loosely packed, plus more for garnish),
0.7 piece lemon,
2 clove garlic,
0.5 cup basil leaves (loosely packed)
-
2. Pat the chickpeas very dry with paper towels and spread them on a baking sheet. Drizzle with some olive oil, then toss to coat and spread into an even layer. Roast, shaking the pan once or twice, until the chickpeas are golden and very crisp on the outside.
1 cup canned chickpeas (drained and rinsed),
2 tbsp olive oil
-
3. Remove the chickpeas from the oven. Immediately sprinkle with smoked paprika, some crushed red pepper flakes, a pinch of salt, and a little black pepper. Toss to coat and let cool slightly on the baking sheet so they stay crisp.
0.3 tsp crushed red pepper flakes,
0.3 tsp smoked paprika,
0.3 tsp ground black pepper,
1 tsp fine sea salt
-
4. In a large skillet over medium heat, add some butter. Once melted, add the panko breadcrumbs and a pinch of salt. Cook, stirring constantly, until the breadcrumbs are evenly golden and crisp. Remove from the heat and stir in some lemon zest. Transfer to a small bowl so they stay crisp.
2.7 tbsp unsalted butter,
0.5 cup panko breadcrumbs,
0.7 tsp lemon zest (packed)
-
5. Add the spaghetti to the boiling water and cook until just shy of al dente according to package directions. Before draining, scoop out some pasta cooking water and reserve. Drain the spaghetti.
8 oz spaghetti,
0.7 cup pasta cooking water
-
6. While the pasta cooks, return the skillet to medium-low heat and add the remaining butter and a drizzle of olive oil. Add the minced garlic and cook gently until fragrant but not browned. Add the cherry tomatoes and a pinch of salt, and cook until the tomatoes just begin to soften and release some juices.
1.3 cup cherry tomatoes,
2 clove garlic,
2.7 tbsp unsalted butter,
2 tbsp olive oil,
1 tsp fine sea salt
-
7. Pour in the heavy cream and a generous splash of reserved pasta water. Stir and bring to a gentle simmer. Add lemon juice to taste, some remaining lemon zest, a pinch of crushed red pepper flakes, salt, and black pepper. Simmer briefly until the sauce thickens slightly and tastes bright and well seasoned.
0.8 cup heavy cream,
0.7 piece lemon,
0.3 tsp crushed red pepper flakes,
0.3 tsp ground black pepper,
1 tsp fine sea salt,
0.7 tsp lemon zest (packed),
0.7 cup pasta cooking water
-
8. Add the drained spaghetti directly to the skillet with the sauce. Toss over medium-low heat until the pasta is well coated, adding more pasta water as needed so the sauce stays silky and clings to the strands. Stir in the grated Parmesan, then add the shredded cheddar and stir gently over low heat just until melted and smooth, avoiding high heat so the cheddar doesn’t become greasy.
8 oz spaghetti,
0.3 cup grated Parmesan cheese,
0.3 cup shredded cheddar cheese
-
9. Remove the skillet from the heat. Add the basil and chopped parsley (for mixing into the pasta) and toss just until the herbs are evenly distributed and fragrant. Taste and adjust seasoning with more salt, black pepper, lemon juice, or crushed red pepper flakes as desired.
0.5 cup fresh parsley leaves (loosely packed, plus more for garnish),
0.5 cup basil leaves (loosely packed)
-
10. Divide the creamy spaghetti among warm bowls. Top each portion with a generous spoonful of the roasted spiced chickpeas and a sprinkle of the lemony breadcrumbs. Finish with the remaining Parmesan, a little of the reserved chopped parsley for garnish, and serve immediately.
1 cup canned chickpeas (drained and rinsed),
0.5 cup fresh parsley leaves (loosely packed, plus more for garnish),
0.5 cup panko breadcrumbs,
0.3 cup grated Parmesan cheese
By mansi