Quarantine Eats: Brussels Sprouts and Chickpea Pasta

Ingredients

Kosher salt and black pepper

6 tablespoons extra-virgin olive oil

1 (15-ounce) can chickpeas, rinsed and patted dry

2 tablespoons unsalted butter

3 garlic cloves, thinly sliced

1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)

8 ounces dried tagliatelle pasta

1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving

2 tablespoons drained capers

2 tablespoons lemon juice

1/2 teaspoon red-pepper flakes

1/4 cup chopped fresh chives

Recipe from New York Times Cooking