Recipe by Rachael Ray
2 cans (about 15 oz.) chickpeas, drained
2 lemons, juiced (about 1/2 cup)
4 cups (loosely packed) fresh basil
4 cloves garlic, crushed
About 2/3 cup EVOO
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano
1 lb. tagliatelle or linguine
1. Bring a large pot of water to a boil for the pasta.
2. Add 1 can of chickpeas to a food processor. Add the lemon juice, basil, and garlic and pulse until finely chopped. With the machine running, gradually stream in the oil; season the sauce with salt and pepper. Transfer to a large bowl. Mix in the Parm. Stir the remaining can of chickpeas into the sauce.
3. Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out 1 cup of the starchy cooking water and mix into the sauce. Drain the pasta and add to the sauce. Toss until the pasta is coated and absorbs some of the sauce, about 1 minute; season.
Tip: This sauce is similar to pesto but nut-free and full of bright citrus. It can also be made without the cheese for a vegan version.