Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

Bahan-bahan (6 porsi)

• 1/2 cup extra virgin olive oil
• 1 1/2 pounds mushrooms, roughly torn ((wild, cremini, or portobello) )
• 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
• 4 -6 cloves garlic, smashed
• kosher salt and black pepper
• 1 pinch crushed red pepper flakes
• 1 pound linguine (or other long cut pasta)
• 1/4 cup balsamic vinegar
• 3 tablespoons salted butter ((optional))
• 1 bunch Tuscan kale, finely shredded
• 1 tablespoon chopped fresh sage ((or 2 teaspoons dried sage))
• 1/2 cup grated parmesan cheese
• 6 -8 balls fresh burrata or ricotta cheese, at room temperature