Rosemary Garlic Linguine with Chickpeas, Rosemary, Chile and Garlic

Serving Size: 4-6

Ingredients:

1 lb. Pappardelle’s Rosemary Garlic Linguine
1/4 cup Extra Virgin Olive Oil
6 garlic cloves, finely chopped
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
1 tablespoon Italian flat-leaf parsley, chopped
1 (14 oz.) can chickpeas, drained and rinsed
Freshly grated Parmesan cheese

Instructions:

Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup pasta water.
While pasta is cooking, heat olive oil in a large skillet. Add garlic, red pepper flakes, parsley, and rosemary. Cook over medium-low heat, making sure not to burn the garlic, until fragrant, about 2 minutes. Add chickpeas and cook for another 3 minutes. Add reserved pasta water - 1/4 cup at a time - until sauce is of desired consistency.
Serve sauce over individual plates of pasta. Garnish with freshly grated Parmesan cheese.