Bright, zesty and creamy, this chickpea pasta dish covered in lemony ricotta sauce is the perfect summertime meal! The browned chicken sausage, precooked for ease, adds extra protein and zippy flavor.
1 lb.chicken sausage linksprecooked, cut into coins
1lb.chickpea pasta I love Banza
15oz.ricotta cheese use whole milk for creamier sauce
juice of 1 lemon
zest from 1/2 lemon
kosher salt and pepper
fresh arugula
parmesan cheese
fresh basil optional
1cupreserved pasta water
Instructions
Heat a nonstick skillet over medium and when warm, spray with cooking spray. Add sausage coins and cook 2 mins per side, then remove.
Bring a large pot of water to a boil (covering with lid makes it boil faster). add kosher salt before adding in chickpea pasta. Cook according to package, saving 1 cup of pasta water before draining.
In a bowl, mix together ricotta, lemon juice, lemon zest, and season well with salt and pepper.
When pasta has cooked & drained, add back to pot with ricotta, arugula, sausage, parmesan and basil. Mix with hot pasta water to create sauce. Serve warm!