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1. Bring a large pot of well-salted water to a boil. Rinse the cherry tomatoes and baby arugula, then pat dry. Peel the garlic. Finely grate the parmesan cheese. Finely zest the lemons, then cut them in half for juicing.
2 cup cherry tomatoes,
4 cup baby arugula,
3 clove garlic,
2 piece lemon,
0.8 cup parmesan cheese
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2. Add the chickpea pasta to the boiling water and cook until just al dente, stirring occasionally to prevent sticking. A few minutes before the pasta is ready, scoop out some pasta cooking water into a heatproof cup and set aside.
12 oz chickpea pasta,
1.5 cup pasta cooking water
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3. Once the pasta is al dente, drain it well, then return it to the empty pot off the heat and toss with a drizzle of olive oil to prevent clumping. Keep covered.
3 tbsp extra-virgin olive oil
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4. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. When hot, add the cherry tomatoes in a single layer, season with a pinch of kosher salt and black pepper, and cook without stirring until they blister and char in spots. Toss or stir and cook until some begin to burst, then transfer the tomatoes and any juices to a bowl and set aside.
2 cup cherry tomatoes,
3 tbsp extra-virgin olive oil,
1.5 tsp kosher salt,
0.8 tsp black pepper
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5. In the same skillet, lower the heat to medium and add butter. When melted and foaming, add minced garlic and red pepper flakes, cooking just until fragrant. Add most of the baby arugula, reserving a handful for serving, and cook until just wilted. Transfer the wilted arugula, garlic, and pan juices to a blender or food processor.
4 cup baby arugula,
3 clove garlic,
2 tbsp unsalted butter,
0.2 tsp red pepper flakes
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6. Add heavy cream, lemon zest, a squeeze of lemon juice, a splash of pasta cooking water, a pinch of kosher salt, and some black pepper to the blender. Blend until very smooth and silky, adding a bit more pasta water as needed to create a pourable cream. Taste and adjust seasoning with more salt, pepper, or lemon juice.
2 piece lemon,
0.8 cup heavy cream,
1.5 tsp kosher salt,
0.8 tsp black pepper,
1.5 cup pasta cooking water,
2 tsp lemon zest
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7. Return the pot with the cooked chickpea pasta to low heat. Pour in the warm arugula cream, tossing to coat the pasta. Add most of the parmesan cheese and a splash of pasta cooking water, stirring until the sauce is glossy and clings to the pasta. Fold in the charred cherry tomatoes with their juices and the reserved fresh baby arugula. Warm gently, adding more pasta water if the sauce is too thick.
12 oz chickpea pasta,
2 cup cherry tomatoes,
4 cup baby arugula,
0.8 cup parmesan cheese,
1.5 cup pasta cooking water
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8. Remove from heat and taste, adjusting with more lemon juice, kosher salt, or black pepper as desired. Plate the pasta, then top with the remaining parmesan cheese and torn fresh basil if using. Serve immediately while hot and creamy.
2 piece lemon,
0.8 cup parmesan cheese,
1.5 tsp kosher salt,
0.8 tsp black pepper,
0.2 cup fresh basil (optional garnish)
By james