Linguine With Chickpeas, Broccoli and Ricotta

Kosher salt

dried linguine or spaghetti

bunch broccoli or broccolini, trimmed and cut into thin florets (about 1 1/2 pounds), stems reserved for another use

chickpeas, drained and rinsed

large garlic cloves, thinly sliced

red-pepper flakes

extra-virgin olive oil, plus more for drizzling

Black pepper

bunch Tuscan kale (also known as cavolo nero or Lacinato kale), stemmed and cut into bite-size pieces

lemon

unsalted butter

ricotta, preferably room temperature

Flaky sea salt