GoFarm Blog

Orecchiette Pasta with Rosemary Fried Chickpeas


8 oz dried orecchiette pasta (can sub shells, or any other type of pasta!)

15 oz canned chickpeas, drained

3 Tbsp butter

2 sprigs of rosemary

5 oz spinach

2 cloves of garlic

¼ tsp crushed red pepper flakes

Zest from 1/2 lemon

1 Tbsp parsley, chopped


  1. Bring a medium pot of water to a boil. Add the pasta to the pot of boiling water and cook to al dente. Reserve one cup of pasta water, then drain.