Creamy Chickpea Pasta With Spinach and Rosemary

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Creamy Chickpea Pasta With Spinach and Rosemary, NYTimes.

Ingredients:

• ¼ cup olive oil
• 1 (14-ounce) can chickpeas, rinsed and drained
• 2 teaspoons finely chopped fresh rosemary, plus more for garnish
• ½ teaspoon Aleppo pepper, or 1/4 to 1/2 teaspoon red-pepper flakes (optional)
• Black pepper
• 1 large shallot, finely chopped
• 2 garlic cloves, finely chopped
• 1 cup heavy cream
• 1 (6-ounce) bag baby spinach
• 12 ounces spaghetti or bucatini
• ½ cup finely grated Parmesan
• Lemon wedges, for serving

( paraphrased recipe )

Notes: Used chopped mature spinach instead of baby; used whole milk instead of cream and forgot to grate parmesan, instead adding some ricotta. The proportions are a little weird; I made significantly less pasta and didn't have a lot of excess sauce. Next time, I would use a short pasta instead of spaghetti. This was pretty good, definitely needs the garlic and lemon, I think I undersalted a little.