Creamy Chickpea Pasta With Spinach and Rosemary - PB on Life

Ingredients

• 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 ¼ to ½ 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