Ditalini With Tender Herbs, Chickpeas & Yogurt

Name: Ditalini With Tender Herbs, Chickpeas & Yogurt
Cuisine: American
Ingredients: 5 ounce (1 1/2 cups) ditalini (or another short dry pasta, such as macaroni or penne); 3 cup chicken or vegetable stock or water, divided; 3 tablespoon butter, divided; 3 anchovy fillets; 3 garlic cloves, smashed, peeled, and chopped; 6 cup roughly chopped tender herbs and/or greens (such as dill, parsley, basil, arugula, radish tops, beet tops, etc), plus a handful to serve; 1 (15.5-oz.) can chickpeas, drained and rinsed; Kosher salt and freshly ground black pepper; 1/3 cup whole-milk Greek yogurt, plus more to serve; Lemon zest and juice, to taste

Instructions

A mix of tender herbs and greens, such as dill, parsley, and spinach, melt into a base of garlic and anchovy, then simmer in broth or water until totally tender and silky—the perfect foil for creamy chickpeas and chewy pasta. Use any tender herb or green here, like those mentioned above, or Swiss chard, or celery leaves, or basil. This is the place to use up all those wilty greens in your fridge. This one-pot pasta also has a trick up its sleeve: The pasta is soaked while we prepare everything else, so it quickly cooks to al dente in the same pot as the greens. Shorter shapes, like orecchiette and macaroni, work best with this method, but if all you have are longer shapes, just snap them into one-inch pieces. Only have hearty greens, like collards or escarole? They need a bit more simmering time and cooking liquid. Try Orecchiette With Bacony Collards & Cannellini Beans. And read more about this greens-beans-pasta technique here, so you have the confidence to take it off-script.

Updated at: Mon, 18 Aug 2025 00:35:21 GMT