Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas

Ingredients

• 1 can chickpeas, drained and patted dry
• kosher salt and black pepper
• 3 sprigs fresh rosemary
• 1/2 cup extra virgin olive oil
• 2 tablespoons thinly sliced lemon zest
• 1 pound linguine or other long cut pasta
• 4 cups cherry tomatoes
• 3 tablespoons apple cider vinegar
• 1 tablespoon fig preserves/jam or honey
• 1 bunch Tuscan kale, finely shredded
• 1 large handful fresh basil, roughly chopped
• 2 balls fresh burrata cheese, at room temperature
• 3 tablespoons salted butter
• 3 cloves garlic, smashed