Linguine with Chickpeas, Preserved Lemon and Roasted Garlic

Jason Frishman, FolkFoods

This lemony pasta was taught in a City Market cooking class on cooking with preserved lemons. To make preserved lemons, its very simple, but you need to wait about 3 weeks (see below for a link).

Prep Time

60 minutes

Cook Time

30 minutes


4 Servings


2 garlic
2 teaspoons olive oil
1 pound pasta, linguine
2 tablespoons butter, unsalted
1 lemon, preserved
1 can chickpeas
1 cup cheese, parmesan (grated)
3 tablespoons parsley, fresh
  black pepper (freshly ground)


Preheat oven to 400 degrees.

Chop off the very top of each head of garlic and remove any excess layers of outer paper. Place each head of garlic on aluminum foil and drizzle each with a teaspoon of olive oil. Wrap in foil and roast for an hour, or until the cloves are very soft. When cool, squeeze out the garlic. Set aside.

Get a large pot of salted water going, and boil the fettuccine until tender and just done.

Drain chickpeas, reserving a little of the juice and lightly mash: You want there to be whole chickpeas left.

In a medium saucepan or skillet, combine the butter and remaining tablespoon of olive oil over medium heat. When the butter melts, add the garlic, preserved lemon (for instructions on making preserved lemons, click here) and chickpeas. Cook for about a minute, stirring often.

Drain the fettuccine, then toss with the lemon, garlic and chickpea mixture. Top with the parsley, ground pepper, and Parmesan cheese, and toss again to combine.