Slow Roasted Mushroom Pasta with Crisp Rosemary Chickpeas

Preheat the oven to 425 degrees F. Position the oven rack in the upper 1/3 of the oven.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.Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.To the hot pot, add the butter, if using and remaining olive oil. Add the sage and kale, cooking until the kale is wilted and crisping on the edges. Toss in the pasta, parmesan, ricotta (if using), and balsamic vinegar, tossing to combine. If needed, thin the sauce with additional pasta cooking water. Stir in the roasted mushrooms, chickpeas, and any oil left on the baking sheet. Divide the pasta among plates and top with torn burrata cheese and fresh pepper.