Buttered Herbed Chickpea Rigatoni

Buttered Herbed Chickpea Rigatoni

The chickpea pasta has loads of protein, so I wanted to try it out. I was craving buttered noodles and this is what I came up with. This recipe is —simple, sturdy, and surprisingly rich. Whether you're using rigatoni made from chickpeas (for that extra protein hit) or adding whole chickpeas to traditional wheat pasta, this dish relies on the "emulsion magic" of butter and starchy pasta water.

Herbed Butter & Chickpea Rigatoni

Prep time: 10 mins | Cook time: 15 mins | Servings: 2

Ingredients

• 8 oz Chickpea rigatoni (or standard rigatoni)

• 1 can (15 oz) Chickpeas, drained and patted very dry

• 4 tbsp Unsalted butter (high-quality European style is best here)

• 3 cloves Garlic, thinly sliced

• ½ cup Grated Parmesan cheese (plus extra for serving)

• ¼ cup Fresh herbs, chopped (parsley, chives, and a hint of thyme)

• ½ tsp Red pepper flakes (optional, for a little heat)

• Salt and black pepper to taste

• Reserved pasta water (the "liquid gold")

Instructions

1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions, but stop 1 minute before al dente. 

*Before draining, scoop out at least 1 cup of that cloudy pasta water. You’ll need it to create the silky sauce.

2.Crisp the Chickpeas: While the pasta boils, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the chickpeas and cook for 5–7 minutes, shaking the pan occasionally, until they are golden and slightly crisp. Remove half of them and set aside for a crunchy garnish.

3. Build the Base: Lower the heat to medium. Add the remaining 3 tablespoons of butter to the skillet with the chickpeas. Once melted and foamy, add the sliced garlic and red pepper flakes. Cook for 1–2 minutes until the garlic is fragrant but not browned.

4. Emulsify: Add the cooked pasta and ½ cup of the reserved pasta water to the skillet. Toss vigorously. Sprinkle in the Parmesan cheese a little at a time, tossing constantly. The butter and water will marry into a glossy sauce that clings to the ridges of the rigatoni.

5. The Finish: Fold in the fresh herbs and season with plenty of cracked black pepper. If it looks too dry, add a splash more pasta water.

6. Serve: Top with the reserved crispy chickpeas and an extra dusting of Parmesan.

Perfect Pairings

To balance the richness of the butter and the earthiness of the chickpeas, try these:

• The Greenery: A simple Arugula Salad with a sharp lemon-tahini dressing. The bitterness of the arugula cuts right through the butter.

• The Wine: A crisp, high-acidity white like a Sauvignon Blanc or an Italian Vermentino. If you prefer red, a chilled Beaujolais works beautifully.

• The Side: Roasted Broccolini with a squeeze of lemon and sea salt. It adds a charred, fresh vibe to the meal.