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GoFarm Blog

Orecchiette Pasta with Rosemary Fried Chickpeas


Ingredients


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



Directions

  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.