• 1/2 cup extra virgin olive oil
• 1 1/2 pounds mushrooms, roughly torn (get the “chef’s mix” variety pack if you can)
• 1 (14 ounce) can chickpeas drained and patted dry
• 3-4 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
• 2 tablespoons thinly sliced lemon zest
• I head of black garlic, minced or 4 – 6 cloves fresh garlic minced
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes
• 1 pack pasta – your choice
• 3 tablespoons salted butter
• 1 bunch Tuscan kale (or greens of your choice) finely shredded
• Handfull of fresh sage leaves (or 2 teaspoons dried sage)
• 1/2 cup grated parmesan cheese
• 4-6 balls fresh burrata or ricotta cheese, at room temperature

INSTRUCTIONS

1. Preheat the oven to 425 degrees F. Position the oven rack in the upper 1/3 of the oven.
2. On a rimmed baking sheet, combine 1/3 cup olive oil, the mushrooms, chickpeas, rosemary, lemon zest, garlic, and a pinch each of salt, pepper, and crushed red pepper flakes. Transfer to the oven and roast for 25-30 minutes. Stir halfway through cooking, until the mushrooms are golden and the chickpeas crisp. Watch closely.
3. In a heavy skillet, melt butter, add a splash of olive oil some salt and pepper. Sautee the sage leaves until crisp and remove. Then add the greens to the pan and wilt in the melted butter.
4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. drain and add to the skillet.
5. Stir in the roasted mushrooms, chickpeas, and any oil left on the baking sheet.
6. Add burrata to pan, drizzle each ball with a little olive oil and a pinch of salt/pepper & crushed red chillies.
7. Sprinkle the sauteed sage on top
8. Serve in the skillet