Rigatoni with Chickpea and Bell Pepper Cream

Method

1. In a pan, sauté two cloves of garlic in olive oil.
2. Add the drained chickpeas, season with salt and pepper, and add water to cover.
3. Cook for about 10 minutes over medium heat, then remove the garlic.
4. Blend the chickpeas with their cooking liquid until smooth (add a little water if necessary).
5. Cut the red and yellow bell peppers into small cubes.
6. In the same pan, cook the peppers with a drizzle of olive oil and salt until tender.
7. Cook the rigatoni in abundant salted water.
8. Drain the pasta directly into the pan with the cooked peppers.
9. Add the chickpea cream, lemon juice, and lemon zest. Mix well, adding pasta water if needed to reach a creamy consistency.
10. Plate and garnish with chopped chives.