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Creamy Chickpea Pasta with Spinach and Rosemary
  • Kosher salt
  • 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
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