Cook the pasta in boiling salted water for 8-10 minutes or until al dente. Drain and toss through with olive oil. Do not refresh under cold water.
Drain the water from the chickpeas. Peel the garlic and remove the green shoot in the middle. Strip the leaves from the basil and zest and juice half a lemon.
Crush these ingredients together in the pestle and mortar for a few seconds before adding the olive oil and salt and pepper. Keep working the mixture until the pesto reaches the desired texture. The more you work it the smoother it will be. Then season to taste.
Gently warm over a low heat before mixing into the pasta. To serve, place the pasta in a deep bowl and sprinkle with some freshly grated parmesan and torn basil leaves.
«If using dried chickpeas be sure to soak them in water with a pinch of bicarbonate of soda the night before you need them. Then cook in boiling water until tender. »