30 minutes
A delightful pasta dish featuring caramelized chickpeas, fresh rosemary, and a creamy spinach sauce.
to taste
cups
Chickpeas, rinsed and drained
0 oz
Fresh Rosemary, finely chopped
teaspoons
teaspoons
to taste
Shallots, finely chopped
each
Garlic, finely chopped
cloves
cups
0 oz
0 oz
Parmesan
cups
each
1. Boil Water
Bring a large pot of salted water to a boil over high heat. This will be used to cook the pasta later.
2. Cook Chickpeas
While the water is heating, pour olive oil into a wide, deep skillet over medium-high heat. Add the drained chickpeas, chopped rosemary, Aleppo pepper, a generous pinch of salt, and black pepper. Cook, stirring occasionally, until the chickpeas start to caramelize and pop at the edges, about 5 to 7 minutes. Use a slotted spoon to transfer half of the chickpeas to a bowl for garnish later.
3. Sauté Shallots and Garlic
Reduce the heat to medium and add the finely chopped shallots and garlic to the skillet with the remaining chickpeas. Season with a pinch of salt and black pepper. Cook, stirring frequently, until the shallots are softened and the garlic is fragrant, about 3 minutes.
4. Add Heavy Cream
Pour in the heavy cream and let it simmer for another 3 minutes, allowing the cream to thicken slightly.
5. Add Spinach
Turn off the heat and add the baby spinach to the skillet. Season with salt and pepper, then stir to combine. The residual heat will wilt the spinach perfectly.
6. Cook Pasta
Add the spaghetti to the pot of boiling water and cook according to the package instructions, about 5 minutes. Once the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the spinach and cream sauce.
7. Combine Pasta and Sauce
Add about 1 cup of the pasta cooking water and the finely grated Parmesan to the skillet. Turn the heat back up to medium-high and cook for about 2 minutes, tossing everything together until the sauce thickens and coats the noodles.
8. Serve
Serve the pasta immediately, topping each bowl with the reserved chickpeas, a sprinkle of fresh rosemary, black pepper, and a squeeze of lemon juice.
Use oregano instead of rosemary, and include Kalamata olives and crumbled feta.
Replace rosemary with fresh basil and add sun-dried tomatoes to the mix.
For a vegan option, use tofu, add sautéed mushrooms, replace spinach with kale, and make a cashew cream sauce.
For a non-vegetarian twist, you could add crispy pancetta, chorizo, or sautéed shrimp, which pair nicely with rosemary and provide a new dimension of flavor.
Add sautéed mushrooms to the spinach for an earthy flavor.
Use the freshest spinach and rosemary you can find. Fresh herbs and greens make a significant impact on flavor.
The starchy pasta water is a key ingredient to emulsify and thicken the sauce. It helps the sauce cling to the pasta and adds a silky finish.
A squeeze of lemon juice or a bit of zest can brighten up the creamy sauce and balance the richness.
If you're adding pine nuts, toast them in a dry skillet until golden brown to enhance their flavor. Keep them moving in the pan to prevent burning.
If using Parmesan, opt for Parmigiano-Reggiano for its superior flavor. Grate it yourself for the best texture and taste.
Comments (0)