Roasted Broccoli and Chickpea Lemon Pasta Recipe

8 ounces pasta of your choice (I used gluten-free elbows)

4 cups broccoli florets (approximately one large bunch)

1 (15 ounce) can garbanzo beans, drained and rinsed

2 tablespoons high heat oil (I used sunflower oil)

salt & pepper to taste

1/4 cup olive oil

3 cloves garlic

juice and zest of one lemon (or two if you prefer extra lemon flavor)

1/2 cup shredded parmesan

1/4 cup pine nuts, toasted