Ditalini With Tender Herbs Chickpeas Yogurt
Ingredients
- 5 ounces (1 1/2 cups) ditalini (or another short dry pasta, such as macaroni or penne)
- 3 cups chicken or vegetable stock or water, divided
- 3 tablespoons butter, divided
- 3 anchovy fillets
- 3 garlic cloves, smashed, peeled, and chopped
- 6 cups 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
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