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Double Lemon Linguine with Roasted Chickpeas

Fresh and preserved lemon join forces with mellow ricotta and fiery Calabrian chilies to create a simple yet compelling pantry pasta. Topped with Roasted Chickpeas, this Double Lemon Linguine is an effortless stunner.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Oven Roasted Chickpeas
  • 2 tbsp olive oil divided
  • 1 can chickpeas drained, rinsed, and patted dry
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp salt
  • Fresh ground pepper
Double Lemon Linguine
  • 454g (1 lb) uncooked linguine
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 3 perserved lemons flesh removed, rind sliced
  • 1/2 cup dry white wine
  • 1 lemon juiced
  • 1 cup full fat ricotta
  • 1 tbsp Calabrian chili paste
  • 2 tbsp unsalted butter
  • 2 tsp honey
  • 1/2 cup Parmesan cheese shredded
  • 1/4 cup flat-leaf parsley finely chopped

Method
 

For the Chickpeas
  1. Preheat the oven to 400°F. Drizzle half of the olive oil onto a large baking sheet. Using a pastry brush, evenly distribute the oil. Set aside.
  2. Place the chickpeas, thyme, salt, and pepper in a medium-sized bowl. Pour in the remaining olive oil and toss to coat.
  3. Pour the dressed chickpeas onto the baking sheet and spread them into an even layer. Place them in the oven and roast for 20 minutes, rotating the pan halfway through.
For the Linguine
  1. Fill a large pot with water and place over high heat. Bring the water to a boil and salt generously. Add the linguine and cook according to the package's directions.
  2. While the pasta is cooking, heat the olive oil in a large deep skillet until shimmering. Add the onion and a pinch of salt. Saute over medium-low heat until just translucent. Add the garlic and preserved lemon and saute until the garlic is fragrant. Pour in the white wine and the lemon juice and deglaze the pan.
  3. Once the pasta is al dente, drain the noodles, reserving 1 cup of the pasta water. Transfer the pasta to the skillet. Add the ricotta, chili paste, butter, and honey. Toss to coat. Add enough of the pasta water to make a loose but coatable sauce.
  4. Once the pasta is glossy, take the skillet off of the heat and stir in the parsley and parm. Stir until the cheese melts. Taste and season accordingly with salt.
  5. Divide the pasta across four bowls and garnish each with a generous handful of roasted chickpeas. Garnish with additional preserved lemon slices and parmesan cheese.