Tiny Pasta With Tender Herbs, Chickpeas and Yogurt Recipe

August 2024 · 3 minute read
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Creamy and deep green, this saucy pasta dish is a marvelous way to use up wilted herbs and other tender greens. It’s from the chef Sohla El-Waylly, who shared the recipe in the Food52 cookbook “Simply Genius” by Kristen Miglore. Butter and yogurt enrich the sauce, while garlic and anchovies add a deep bass note. For a soupier texture stir in more broth or water.

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Refrigerate for up to 2 days.

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Ingredients

measuring cup

Servings: 2-4 (makes 6 cups)

  • 1 1/2 cups (5 ounces) dry ditalini pasta (or another small shape, such as elbow macaroni)
  • 3 cups chicken or vegetable broth or water, divided, plus more as needed
  • 3 tablespoons unsalted butter, divided
  • 3 anchovy fillets
  • 3 cloves garlic, chopped
  • 6 cups (5 ounces) roughly chopped fresh herbs and/or greens (such as dill, parsley, basil, arugula, radish tops and beet tops), plus a handful for serving
  • Fine salt
  • Freshly ground black pepper
  • One (15-ounce) can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas, drained)
  • 1/3 cup whole-milk Greek yogurt, plus more for serving
  • Finely grated lemon zest and juice

Directions

Time Icon Active: 15 mins| Total: 30 mins

  • Step 1

    In a small bowl, combine the pasta with 1 1/2 cups of the broth or water. Stir occasionally with a wooden spoon to make sure the pasta isn’t clumping together.

  • Step 2

    In a medium Dutch oven over medium heat, add 2 tablespoons of the butter and melt until foamy. Add the anchovies and garlic and cook, stirring often, until the anchovies melt into the fat and the garlic just begins to brown and smells delicious, 3 to 5 minutes.

  • Step 3

    Add the herbs and/or greens, the remaining 1 1/2 cups of broth or water, a pinch of salt, and a few grinds of pepper. Increase the heat to high and bring to a boil, then reduce the heat so the liquid is at a steady simmer. Add the chickpeas, partially cover and cook until the greens are tender and silky and the liquid has reduced by a third, 10 to 15 minutes. Taste the greens, and season with more salt and/or pepper, if needed. You want the broth to be very well seasoned at this point to help flavor the pasta.

  • Step 4

    Add the pasta with the soaking liquid and simmer, stirring frequently, until al dente, about 4 minutes. If you want the dish brothier, splash in a little more broth or water. Turn off the heat, carefully slide the pot to a cool burner, and stir in the yogurt and the remaining butter. Season to taste with the lemon zest and a squeeze of lemon juice, taste, and season with additional salt and/or pepper, if desired. Add a dollop of yogurt and a few herb sprigs to each bowl and serve.

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    Nutritional Facts

    Per serving (1 1/2 cups)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Simply Genius” by Kristen Miglore (Ten Speed Press, 2022).

    Tested by G. Daniela Galarza.

    Published March 29, 2023

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