Bring a pan of salted water to the boil and cook the pasta until al dente.

Meanwhile, heat the olive oil in a pan over a low heat and add the pine nuts and garlic. Cook for 2-3 minutes until fragrant and lightly golden, stirring often to make sure the garlic doesn’t burn.

Finely grate in the zest of one and a half lemons then squeeze in the juice of ½. Pour in the chickpeas with their bean stock and stir to coat in the garlicky oil. Bubble away for 4-5 minutes to allow the stock to thicken slightly and emulsify.

Add the pasta, creme fraiche, parmesan, most of the parsley, basil and season with plenty of cracked black pepper and salt to taste. Mix vigorously so that the sauce fully coats the pasta and chickpeas. Check for acidity - adding a squeeze more lemon juice to your liking. It should be fresh but not overly sour.

Serve into bowls and top with extra parmesan, the remaining parsley and lemon zest, cracked black pepper and a drizzle of olive oil.