Ditalini with Tender Herbs, Chickpeas, & Yogurt

🥘 Ingredients

Pasta Soak

• chicken stock
  1.5 c
• ditalini (140g)
  1.5 c

Aromatics & Greens

• anchovy fillets
  3 pieces
• black pepper
• chicken stock
  1.5 c
• chickpeas (drained, and rinsed)
  400 g
• garlic (chopped)
  3 cloves
• salt
• tender greens (dill, parsley, basil, arugula, radish tops, etc.)
  6 c
• unsalted butter (42g)
  3 tbsp

Finishing

• Greek yogurt (80g)
  1/3 c
• lemon
  1

Pasta Soak

1. 1

   In a small bowl, combine ditalini and chicken stock . Stir occasionally to ensure the pasta does not clump together.

   ditalini: 1.5 c (140g), chicken stock: 1.5 c

Aromatics & Greens

1. 1

   Melt two tablespoons of unsalted butter in a medium pot over medium heat until foamy, about ⏱️ 2 minutes .

   unsalted butter: 3 tbsp (42g)
2. 2

   Add anchovy fillets and garlic . Cook, stirring often, until the anchovies melt into the fat and the garlic just begins to brown, about 3 to ⏱️ 5 minutes .

   anchovy fillets: 3 pieces, garlic: 3 cloves (chopped)
3. 3

   Roughly chop tender greens and add along with chicken stock . Increase the heat to high and bring to a boil, then reduce the heat to maintain an active simmer.

   tender greens: 6 c (dill, parsley, basil, arugula, radish tops, etc.), chicken stock: 1.5 c
4. 4

   Stir in chickpeas . Cook, partially covered, until the liquid has reduced to about 1 cup and the greens are tender and silky, about ⏱️ 15 minutes . Add salt and black pepper to taste.

   chickpeas: 400 g (drained, and rinsed), salt, black pepper

Finishing

1. 1

   Add the soaked pasta along with all of its remaining soaking liquid to the pot. Simmer, stirring constantly, until the pasta is al dente, about ⏱️ 5 minutes .
2. 2

   Remove the pot from the heat. Stir in Greek yogurt , the remaining one tablespoon of butter, and zest and juice from lemon . Taste and adjust seasoning.

   Greek yogurt: 1/3 c (80g), lemon: 1