Meyer's Lemony Broccoli and Chickpea Rigatoni


  • 1 cup(s) freshly grated Parmesan cheese
  • 1 pound(s) rigatoni
  • Kosher salt and freshly ground pepper
  • 1 19-ounce can chickpeas
  • 0.75 cup(s) extra-virgin olive oil
  • 0.3333 cup(s) fresh lemon juice
  • 1.5 pound(s) broccoli
  • + 2 more ingredients
    • 0.5 teaspoon(s) crushed red pepper
    • 5 large garlic cloves

1. In a medium bowl, toss the chickpeas with the lemon juice and 1/2 cup of the olive oil. Season with salt and pepper. 2. In a large pot of boiling salted water, cook the broccoli until crisp-tender, about 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse under cold...

View full recipe at Food & Wine


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