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Broccoli and Chickpea Pasta

Broccoli and Chickpea Pasta
Dylan Dreyer


  • 1 (15- to 19-ounce) can chickpeas, drained and rinsed
  • 1/2 cup freshly squeezed lemon juice (from 2 lemons)
  • 3/4 cup extra virgin olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • pounds broccoli or broccoli rabe, cut into florets (or, if using broccoli rabe, leaves and stems roughly chopped)
  • 1 pound rigatoni or other short pasta
  • 5 cloves garlic, thinly sliced
  • teaspoons crushed red pepper flakes
  • 1 cup (2 ounces) freshly grated Parmesan cheese, divided

Chef notes

"When we would go out to restaurants, Calvin tends to eat off the adult menu and isn't that interested in the kid's menu choices," said Dylan Dreyer. "The recipes in the book 'Serving New York: For All The People Who Make NYC Dining Unforgettable,' really make you feel like you're eating in a restaurant.

"One of our favorite recipes from the book is by Marc Meyer of Cookshop. It checks off all the things I look for in a healthy dinner: veggies, starch and protein. It was a huge hit!"

The cookbook was created in the spring as a way to raise funds for restaurant workers in NYC during the pandemic. So far, the book has raised over $200,000 for the ROAR (Relief Opportunities for All Restaurants) x Robin Hood restaurant worker relief fund, providing cash assistance to NYC restaurant workers. Serving New York is available in both a hard copy and digital version.



Add chickpeas, lemon juice, and 1/2 cup of olive oil to a medium bowl, and toss to combine. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.


Bring a large pot of salted water to a boil. Add broccoli and cook until crisp-tender, about 4 minutes. Using a slotted spoon, transfer broccoli to a colander and rinse under cold water until cool. Return pot of water to a boil, add pasta, and cook to al dente according to package instructions.


Meanwhile, heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Add garlic and crushed red pepper flakes and cook until garlic is golden-brown, about 4 minutes. Add broccoli and cook until tender, about 5 minutes. Add chickpea mixture and cook until warm, 1 minute more.


Drain pasta, reserving 1/4 cup of cooking water. Add pasta and reserved water to broccoli and chickpeas and season with salt and pepper, to taste. Cook, stirring, until pasta is coated with sauce. Add 1/2 cup Parmesan and toss to combine. Transfer to a large bowl, sprinkle with remaining 1/2 cup Parmesan and serve.