Rigatoni With Garbanzo Bean Sauce

1½ cups (9 ounces) cooked or canned no-salt-added garbanzo beans (chickpeas), drained

4 tablespoons olive oil

1 clove garlic, lightly smashed

½ teaspoon fresh rosemary, finely chopped, plus more for garnish

Salt

Freshly ground black pepper

8 ounces dried rigatoni

Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Combine half of the garbanzo beans and 1 tablespoon of the oil in a food processor or blender; process to an emulsified puree.

Heat the remaining 3 tablespoons of oil in a saucepan over medium-low heat. Add the garlic and cook, stirring frequently, for a few minutes, until lightly browned, then discard the garlic.

Add the pureed garbanzo beans and the reserved whole garbanzo beans to the saucepan, sprinkle with the rosemary and season well with salt and pepper. Cover and cook, stirring occasionally, until the flavors meld, about 5 minutes.

Meanwhile, bring a large saucepan of salted water to a boil over medium-high heat. Add the rigatoni and cook according to the package directions, until al dente. Drain, reserving ¼ cup of the pasta cooking water.

Transfer the rigatoni to a warm serving dish. Loosen the garbanzo bean sauce with the reserved pasta cooking water, if necessary, and pour over the pasta. Toss to incorporate.

Garnish with rosemary and Parmigiano-Reggiano cheese, if using. Serve immediately. Serve with dressed arugula or another crisp salad.

Serves 4

Nutrition | Per serving: 430 calories, 12 g protein, 59 g carbohydrates, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 910 mg sodium, 6 g dietary fiber, 2 g sugar

Adapted from "The Silver Spoon: Quick and Easy Italian Recipes" (Phaidon, 2015).