Meyer's Lemony Broccoli and Chickpea Rigatoni

Ingredients

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

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