Preheat oven to 425°F. Bring large pot of salted water to a boil for pasta. Combine broccolini, chickpeas, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until broccolini is tender and chickpeas are crispy, 15 to 20 minutes.

Meanwhile, add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve 1¾ cups pasta water and drain pasta. Set pot aside for step 4.

Combine miso, cashew butter, nutritional yeast, and 1¼ cups reserved pasta water in medium bowl and whisk.

Heat 2 tsp olive oil in reserved pot over medium heat. Add garlic and 1 tsp pepper and cook until fragrant, 30 seconds to 1 minute. Add sauce and whisk to combine. Remove from heat and stir in cooked pasta and as much lemon juice and lemon zest as you’d like. (TIP: Add more reserved pasta water, 1 tbsp at a time, if sauce is too thick.)

Divide cacio e pepe between bowls. Top with roasted broccolini and crispy chickpeas. Buon appetito!

You can also cook chickpeas and broccolini in air-fryer, separately, at 375°F for 6 to 10 minutes. For 4-serving meal, double all ingredients except reserved pasta water in Step 2; reserve only 3 cups. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.