cookbook_challenge | Creamy Chickpea Pasta With Spinach and Rosemary

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

Crisp chickpeas in oil over medium-high heat with salt, rosemary, and Aleppo pepper. Reserve half chickpeas. Reduce heat to medium, add shallots and garlic, sauté until softened. Add cream, simmer until thickened, remove from heat, stir in spinach.

Boil pasta until shy of al dente, reserve 1 cup cooking water, drain and add to sauce with parmesan, thin with reserved pasta water as needed. Serve topped with reserved chickpeas, rosemary, and lemon.

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.