Boil shell pasta (12 oz) in salted water til al dente.
In a deep skillet, heat 1 T olive oil and add 4 oz diced pancetta or bacon, and 1/2 tsp red pepper flakes, cook 3-4 minutes, stirring constantly, until pancetta is lightly browned.
Add 2 cans drained and rinsed chickpeas and cook 1 minute. Add one 24 oz marinara sauce and 1 tsp kosher salt and cook til heated thru.
Stir in 2 tsp lemon zest, and 3 T fresh lemon juice.
Drain pasta, add to skillet and toss with sauce.
Sprinkle with grated Parmesan cheese!
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