Servings: 4

2 tbsp olive oil 2 tbsp olive oil
1 15 oz. can chickpeas, drained 1 15 oz. can chickpeas, drained
6 cloves of garlic, smashed 6 cloves of garlic, smashed
1 sprig fresh or 1 tsp dried rosemary 1 sprig fresh or 1 tsp dried rosemary
1 pinch red pepper flakes 1 pinch red pepper flakes
1 lb paccheri pasta 1 lb paccheri pasta
1/2 cup parmesan, grana, or pecorino cheese ½ cup parmesan, grana, or pecorino cheese
3 tbsp butter 3 tbsp butter
1 lemon 1 lemon
1/4 cup white wine ¼ cup white wine

Bring a pot of water to a boil for the pasta.  Bring a pot of water to a boil for the pasta.
Meanwhile, in a skillet, heat oil over medium high heat until shimmering. Add chickpeas, garlic, and red pepper flakes (and fresh rosemary, if using), cooking until chickpeas are crispy.  Meanwhile, in a skillet, heat oil over medium high heat until shimmering. Add chickpeas, garlic, and red pepper flakes (and fresh rosemary, if using), cooking until chickpeas are crispy.
Salt pasta water and cook pasta according to package directions.  Salt pasta water and cook pasta according to package directions.
Reserve about a third of the crispy chickpeas for topping. Remove garlic and fresh rosemary (if using).  Reserve about a third of the crispy chickpeas for topping. Remove garlic and fresh rosemary (if using).
Using a potato masher, mash remaining chickpeas in the skillet. Add the wine to the pan to deglaze, then transfer pasta into skillet with chickpeas. Zest and juice the lemon into the skillet, and stir in cheese and butter, stirring until melted. Return garlic to pan, and add rosemary (dried or reserved fresh).  Using a potato masher, mash remaining chickpeas in the skillet. Add the wine to the pan to deglaze, then transfer pasta into skillet with chickpeas. Zest and juice the lemon into the skillet, and stir in cheese and butter, stirring until melted. Return garlic to pan, and add rosemary (dried or reserved fresh).
Top pasta with additional cheese if desired.  Top pasta with additional cheese if desired.