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Pasta with Chickpeas
Ingredients
  • 8 ounces ditalini pasta, cooked al dente
  • 3 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes, plus extra for sprinkling
  • 12 ounces fresh baby spinach
  • pinch of salt and pepper
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • ⅓ cup freshly grated pecorino romano cheese, plus extra for topping
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