Chickpeas al Limone

• 70 g wholewheat or spelt pasta - we love conchiglie or orecchiette for this
• 50 g pine nuts
• 3 tbsp olive oil, plus extra to serve
• 2 clove fat garlic, thinly sliced
• 2 lemons, the zest of 2 and the juice of 1
• 2 tbsp creme fraiche
• 40 g parmesan, plus extra to serve
• 1 x 570g jar Queen Chickpeas - with their bean stock
• A small bunch of basil or parsley (or a combo of the 2), roughly 15g, leaves picked and roughly chopped

Instructions

1. Bring a pan of salted water to the boil and cook the pasta until al dente.
2. Meanwhile, heat the olive oil in a pan over a low heat and add the pine nuts and garlic. Cook for 2-3 minutes until fragrant and lightly golden, stirring often to make sure the garlic doesn’t burn.
3. Finely grate in the zest of one and a half lemons then squeeze in the juice of ½. Pour in the chickpeas with their bean stock and stir to coat in the garlicky oil. Bubble away for 4-5 minutes to allow the stock to thicken slightly and emulsify.
4. Add the pasta, creme fraiche, parmesan, most of the parsley, basil and season with plenty of cracked black pepper and salt to taste. Mix vigorously so that the sauce fully coats the pasta and chickpeas. Check for acidity - adding a squeeze more lemon juice to your liking. It should be fresh but not overly sour.
5. Serve into bowls and top with extra parmesan, the remaining parsley and lemon zest, cracked black pepper and a drizzle of olive oil.