Rigatoni with Lemony Broccoli & Chick Peas

Ingredients

• 1 lb Boxed Rigatoni
• ⅓ C Lemon Juice
• ¼ C Extra Virgin Olive Oil
• 15 oz Chick Peas, rinsed and drained
• 2 Broccoli Heads and Stems, florets cut and the stems peeled and sliced into discs
• 4 - 5 Garlic Cloves, thinly sliced
• ¼-½ t Crushed Red Pepper Flakes (to taste, optional)
• 1 C Freshly grated Parmigiano-Reggiano, divided in half
• Extra Virgin Olive Oil (EVOO)
• Freshly Ground Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. 1 Whisk The Lemon Juice And Olive: Whisk the lemon juice and olive oil in a medium bowl. Add the chickpeas, toss to coat, then season well. Set aside.
2. 2 Bring 4 - 6 Quarts Of: Bring 4 - 6 quarts of water to a boil. Salt with 2 - 3 T of salt.
3. 3 Add Broccoli: Add broccoli. After 3 minutes remove with a slotted spoon and rinse with cold water. Let drain.
4. 4 Add The Pasta And Cook Per: Add the pasta and cook per package directions, reserving ½ C water when draining.
5. 5 In A Large Deep Skillet Over: In a large deep skillet over medium heat, drizzle enough EVOO to coat the bottom, about 3 T.
6. 6 Add The Garlic And Crushed Pepper: Add the garlic and crushed pepper, if using. Sauté until the garlic begins to very lightly brown. Do not overcook.
7. 7 Add The Broccoli, And Stir To: Add the broccoli, and stir to coat. Cook for 3 - 4 minutes or until the broccoli is tender-crisp and still bright green.
8. 8 Add The Chickpea Mixture And Stir: Add the chickpea mixture and stir to coat; warm through.
9. 9 Add ¼ C Of The Reserved: Add ¼ C of the reserved liquid and stir until a sauce forms, less than a minute. Add the rigatoni and stir to coat evenly. If the pasta seems to absorb all the sauce, drizzle in additional water and EVOO as needed.
10. 10 Remove From Heat And Then Stir: Remove from heat and then stir in ½ C Parmigiano-Reggiano. Adjust seasoning.
11. 11 To Serve, Put In A Deep: To serve, put in a deep serving dish and sprinkle with Parmigiano-Reggiano until nicely coated. Any left over Parmigiano-Reggiano can be served on the side along with a pepper grinder.