Instructions

1. As seen on: Giada Entertains, Episode 3. Impromptu Party.
2. Bring a large pot of salted water to a boil. Cook the pasta for 8 minutes or until just under al dente. Drain, reserving 1 1/2 cup pasta water
3. Meanwhile, heat 1/4 cup olive oil over medium high heat. Add the chickpeas and cook stirring often with a wooden spoon for about 5 minutes, or until golden brown and crispy. Add the garlic, chili flakes and capers and cook an additional minute until fragrant. Stir in the swiss chard and salt and cook for 3 minutes or until wilted. Add a 1/4 cup pasta water and simmer for 1 minute. Add the drained pasta and sprinkle with 1 1/2 cups of the cheese along with the lemon zest. Toss well to coat. Add 1 cup pasta water and 1/4 cup olive oil and simmer for another 2 minutes, until the pasta is al dente, the sauce has thickened and the flavors have come together. Top with the remaining cheese and serve.