Soft risoni tossed with chickpeas, lemon, and ricotta—fresh herbs bring brightness to this quick Mediterranean dish.
# Ingredients:
→ Pasta
01 - 300 grams (10.5 oz) risoni or orzo pasta
02 - 1 liter (4 cups) water
03 - 1 teaspoon salt
→ Main Ingredients
04 - 1 tablespoon olive oil, plus extra for serving
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 400 grams (14 oz) canned chickpeas, drained and rinsed
08 - Zest and juice of 1 large lemon
09 - 200 grams (7 oz) ricotta cheese
10 - 50 grams (1/2 cup) grated Parmesan cheese
→ Fresh & Finishing
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh basil, chopped (optional)
13 - Salt and freshly ground black pepper, to taste
# Instructions:
01 - Bring a large pot of salted water to a rolling boil. Add the risoni and cook according to package directions until al dente, typically 8-10 minutes. Reserve approximately 1/2 cup of the pasta cooking water before draining the risoni.
02 - While the risoni is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
03 - Add the drained and rinsed chickpeas to the skillet. Cook for 2 minutes, stirring occasionally, allowing them to warm through.
04 - Stir the lemon zest and juice into the skillet with the chickpeas. Reduce the heat to low.
05 - Add the drained cooked risoni to the skillet. Add the ricotta cheese and grated Parmesan cheese. Mix everything together thoroughly. Add some of the reserved pasta water, a tablespoon at a time, to create a smooth, creamy sauce.
06 - Season the dish with salt and freshly ground black pepper to your preference. Stir in the chopped fresh parsley and basil. Gently combine all ingredients.
07 - Serve the 15-Minute Lemon Ricotta Chickpea Risoni immediately. Garnish with additional fresh herbs and a drizzle of olive oil, if desired.
