Orecchiette with Spinach and Rosemary Fried Chickpeas

Preparation

1. Cook the pasta:

   Step 1

   Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and cook to al dente package. Reserve one cup of pasta water, then drain.

2. Fry the rosemary:

   Step 2

   In a medium Dutch oven, heat 2 tablespoons of Country Crock® Plant Butter with Olive Oil on medium-high until bubbling.

   Step 3

   Add the rosemary sprigs and fry, flipping once, 3-4 minutes until crispy and fragrant. Transfer sprigs to a paper towel-lined plate, leaving the Country Crock® Plant Butter with Olive Oil in the pot.

   Step 4

   When cool enough to handle, strip the greens off the stem, allowing to crumble between your fingers, and set aside.

3. Make the chickpeas and spinach:

   Step 5

   Add the chickpeas to the rosemary-scented Country Crock® Plant Butter. Cook on medium heat, stirring occasionally, 5-7 minutes, until slightly browned and crispy.

   Step 6

   Add the crushed red pepper flake, garlic and spinach and 1 Tbsp of pasta water. Cook for 1-2 minutes until the garlic is slightly softened and the spinach becomes wilted.

4. Finish the pasta: 

   Step 7

   To the pot of chickpeas and spinach, add the cooked pasta, lemon zest, 2 Tbsp Country Crock® Plant Butter and ¼ cup pasta water. Cook, stirring frequently, 1 to 2 minutes, or until the pasta is coated and creamy, adding 1 Tbsp of pasta water at a time if necessary to fully coat. Turn off the heat and stir in the crumbled rosemary, reserving a pinch for garnish. Season to taste.

5. Serve your dish:

   Step 8

   Plate each serving of pasta and finish with the juice of one lemon wedge, the reserved rosemary, parsley, a lemon wedge on the side, and a pat of Country Crock® Plant Butter if desired - (1/2) Tbsp.