Equipment
Ingredients
Pasta
- 340 g dried linguine, dry
Vegetables and Legumes
- 350 g brussels sprouts, trimmed and halved
- 250 g canned chickpeas, rinsed and thoroughly dried
- 3 garlic, minced
Sauce and Flavorings
- 45 ml olive oil
- 30 g capers, drained
- 1 lemon, zested and juiced
- 30 g unsalted butter, cold, cubed
- 50 g vegetarian parmesan cheese, finely grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F. Add the linguine and cook according to package directions until al dente. Reserve at least 120ml of the starchy pasta water, then drain the pasta in a colander.
While the pasta water heats, place a large skillet over medium-high heat around 190°C/375°F. Add the olive oil. Once the oil shimmers, place the halved Brussels sprouts cut-side down in a single layer. Leave undisturbed to develop a deep sear.
Stir the Brussels sprouts, pushing them to the edges of the skillet. Add the thoroughly dried chickpeas to the center of the pan. Cook until the chickpeas begin to blister and pop slightly.
Reduce heat to medium. Add the minced garlic and drained capers to the skillet. Toss everything together and cook until the garlic is highly fragrant but not browned.
Add the drained pasta to the skillet along with the lemon juice, lemon zest, cold butter, and 60ml of the reserved pasta water. Toss vigorously with tongs until the butter melts and the liquids emulsify into a glossy sauce.
Remove the skillet from the heat. Gradually sprinkle in the grated vegetarian Parmesan cheese while continuously tossing the pasta to prevent the cheese from clumping. Season to taste with freshly cracked black pepper.
Chef's Notes
- Drying the chickpeas thoroughly is crucial. Any residual moisture will create steam in the pan, actively preventing the crispy, blistered exterior you want to achieve.
- Reserved pasta water is liquid gold. Always pull out at least double what the recipe calls for just before draining; the starch released by the noodles acts as the fundamental binder for your sauce.
- Using cold butter rather than room temperature butter helps create a stable emulsion in the pan sauce, allowing it to melt slowly and bind with the starchy water and lemon juice.
Storage
Refrigerator: 3 days — Pasta will absorb sauce over time. Reheat gently with a splash of water to revive the sauce.
Reheating: Reheat in a skillet over medium-low heat with a splash of water until warmed through.
