Serves Two
1. Saute chickpeas until warmed through. Season with paprika, cumin, salt, and pepper
2. Bring pot of water to boil and cook pasta (about 8 ounces).
3. Add pesto, .25 - .5 cup pasta water and cheese to skillet.
4. Use spider strainer to add pasta to skillet and stir
5. Finish with lemon.