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
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.
Meanwhile, in a medium Dutch oven, heat 2 Tbsp of butter on medium-high until bubbling.
Add the rosemary sprigs and fry, flipping once, for 3-4 minutes until crispy and fragrant. Transfer sprigs to a paper towel-lined plate.
When cool enough to handle, strip the greens off of the rosemary stems, allowing them to crumble. Set aside.
Add the chickpeas to the rosemary-scented butter, and cook on medium heat, stirring occasionally, for 5-7 minutes, until slightly browned and crispy.
Add crushed red pepper flakes, garlic, spinach, and 1 Tbsp of pasta water to the chickpeas. Cook for 1-2 minutes until the garlic is slightly softened and the spinach becomes wilted.
Add the cooked pasta to the pot with the chickpeas and spinach. They add in lemon zest, 2 Tbsp butter and ¼ cup pasta water. Cook, stirring frequently for 1 to 2 minutes, or until the pasta is coated and creamy, adding 1 Tbsp of pasta water at a time if necessary to fully coat. Turn off the heat and stir in the crumbled rosemary, reserving a pinch for garnish. Season to taste.
Picture and recipe adapted from: https://www.bonappetit.com/recipe/orecchiette-with-spinach-and-rosemary-fried-chickpeas