Chickpea Pasta With Spinach
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Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and rinse in a fine mesh strainer.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chickpeas and sauté occasionally stirring around the chickpeas. They will turn crispy and golden in about 5-6 minutes.
Then add the garlic, red pepper flakes, salt and pepper, cooking for 30 seconds to 1 minute, until fragrant.
Stir in the pasta, lemon juice, lemon zest and 1 tablespoon olive oil.
Add the spinach, Pecorino cheese, and parsley. The greens will wilt in a couple minutes.
Top with additional Pecorino before serving.