Buttery Lemon Spaghetti with Chickpeas
- Serves: 4
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Wow! This is a really tasty dish. The flavors all come together so nicely. It is super quick and easy to make too.
• 1 pound spaghetti pasta
• 2/3 cup cooked chickpeas
• 1 or 2 green chile
• juice of 2 lemons
• 1 tbsp lemon zest
• 1/4 cup ghee
• 2 tsp salt
• 1/4 tsp pepper
• 3 tbsp fresh basil
• 1 cup reserved pasta water
Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still a little firm, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
In a small sauce pan add the ghee and heat on medium high flame. Add the chopped chile and fry for about 1 minute.
Then add the chickpeas, lemon juice, salt and pepper. Cook for about a minute and turn the flame off.
Add the lemon sauce to the cooked spaghetti and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
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