Fall
Ditalini With Tender Herbs, Chickpeas & Yogurt
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21 Reviews
brushjl
April 29, 2023
Yes! I agree with other reviewers. Of course I soaked and cooked my own beans. It was good even without anchovies. Very good and different pasta recipe
Winnie
October 10, 2022
Great recipe and I make a version of it (or the bacony collards/tougher greens recipe) all. the. time. Depending on what greens need to move in the fridge and what beans and pasta are in the pantry, I switch it up accordingly, and modify seasonings slightly, too. Today it's bok choy, napa cabbage, king city pink beans, and elbows. So pretty! It's relatively quick, simple, hearty, nourishing, delicious and inexpensive. What's not to love?
Abigail33
January 17, 2022
This packs a serious punch of flavor and leaves you happy and satisfied. Slight change of the recipe: I had to cook the pasta for the full time on the package instructions; it was not at all ready after 3-5 minutes. Other than that, such a delicious and perfect way to create something rich and delicious out of my remaining herbs. We’re vegan so I substituted miso and Nori for the anchovy and then used coconut yogurt and it was scrumptious. Mine didn’t look like the picture as the arugula and spinach made it all sort of muddy colored but it was so silky and good, the appearance didn’t matter. My entire family, kids aged 2 and 6 ate it up!
ABP
January 15, 2022
So delicious! The whole family (including 8, 5 and 3yo) loved it and went back for third and fourth helpings (!!). I subbed miso paste, loosened with a little olive oil, for anchovy to make it vegetarian, and used a full 1-lb box of ditalini, so basically tripled the recipe. Worked great!! Spinach and basil plus some cilantro for the greens; chickpeas and cannelini for the beans 😊 Liked it better without yogurt (tried some both ways)... but coated with shaved parm instead. And don't sleep on the lemon zest! Thanks so much for this crowd pleaser, Sohla ❤️🙏
besswww
October 27, 2021
this is so good and versatile. I've made it a few times with whatever wilted greens or even hardier veggies (sauteeing them first) I have around.
Jul
June 30, 2021
Excellent! Made this on a 95 degree day--did not heat up kitchen too much. Bonus! This recipe is absolutely a winner! So much flavor, so satisfying, so easy to go off script with swapping ingreds as needed. Raided my garden for a wonderful melange of greens and herbs. Lemon and yogurt really bring it together. Everyone loved it along side cold rotisserie chick and a crisp salad.
Hannah M.
February 5, 2021
Delicious!! I used about 9 anchovies though cause I’m a cretin but I regret nothing. I used a mix of spinach, dill, parsley and basil and used vegan yoghurt to keep it dairy free. Topped with homemade chile crisp, fed two people massive portions with some leftovers
Hannah
January 30, 2021
I loved this recipe, and I've riffed on it several times! My only caveat would be to be careful about the pasta you use - a gluten-free or bean-based pasta will completely fall apart and won't be sturdy enough for this dish, in my experience. I would also keep an eye on it/continuously stir in the last steps after the pasta is added to prevent sticking.
skylarmarz
January 26, 2021
This was delicious. I used arugula, basil, and dill and it turned out lovely. It's very different than the hearty greens version but just as good! It's been added to our staple rotation list of meals we keep in mind when picking dinners for the week.
Sohla is a goddess
Sohla is a goddess
besswww
January 21, 2021
this was delicious but it looked a little muddy and stringy after so much cooking of baby greens.. I might try with hardier ones next time.
anichila
January 19, 2021
This was delicious with a mix of red chard (sauteed chopped stems with garlic & anchovies) and dill. I used chickpea water (aquafaba) leftover from cooking them instead of water/broth. The end result was a deep pink brothy orechiette.
LBurt
December 22, 2020
New favorite weeknight meal! This came together so quickly and easily. I forgot to buy anchovies so I added a little bit of worcestershire sauce and fish sauce after looking up things to substitute. Worked great! Thanks Sohla!
Whitney B.
December 20, 2020
Yum! I used mostly spinach and a bit of dill and basil. I stuck with chickpeas for the beans. Whole wheat rotini worked well. Thanks for the recipe!
charabak
December 18, 2020
This is absolutely everything about how I love to cook. Accessible and affordable ingredients, beautifully (but simply) prepared, multiple exclamations of “this might be my favorite dish I’ve ever made!!” I used a few squeezes of anchovy paste, elbow pasta, a bunch of curly parsley and a bunch of cilantro. Can’t wait to try with dill! I’ve made the bacony collards version also and honestly can’t decide which I like better. But the BEST PART is knowing that if I have a can of beans, random greens, and the end of a box of pasta I can create something so incredibly delicious that my boyfriend gets that dreamy “I love you” look in his eyes.
Sohla, you have been a highlight of 2020 for me and so many! I always know when I pick your recipes that they will be delicious and surprising and teach me something new about flavor and technique. Cannot wait for your cookbook :)
Sohla, you have been a highlight of 2020 for me and so many! I always know when I pick your recipes that they will be delicious and surprising and teach me something new about flavor and technique. Cannot wait for your cookbook :)
Rebecca M.
November 23, 2020
Excellent with arugula, dill and basil! I'm looking forward to trying again with different beans and different greens.
Sangi K.
November 18, 2020
This is a fabulous dish with flexibility to use what you have on hand. I’ve made it twice already since I found Sohla’s video a few days ago. I used chard and dill which provided excellent flavor. For some reason I felt it tasted creamier and richer the next day, so it’s a fun dish to have for leftovers as well.
Zqti
November 15, 2020
This was delicious! Despite the point of the whole endeavor being how easily you can swap out ingredients, I did have chickpeas and dill. It never would have occurred to me to use 6 cups of dill (or any tender herb) at once, so very happy this recipe was created. Next attempt will likely be to use up cilantro.
Zqti
November 20, 2020
Made it again! This time with a sofrito base (plus tomato paste and saffron), black eyed peas, Rotini, and kale. Used the bean cooking liquid as the broth for pasta soak. I like the dill one better. I think my pasta was too big.
m5mtd
November 14, 2020
I made this tonight with spinach and parsley. I added dried dill and lots of lemon and used sour cream instead of yogurt. It was really creamy and good! It was easy to throw together and I would make again.
Khedden22
November 13, 2020
This will be in heavy rotation this winter, so delicious and easy. The only addition I made was serving it with balsamic vinegar, greens are always served with vinegar in the south!
KanMan
November 12, 2020
Made this for dinner yesterday - in the spirit of the recipe, using the Cannellini bean I had rather than the chickpea I hadn't, as well as some very nice sour cream rather than greek yoghurt - however these sins in recipe reviewing matter not at all. The highlight of this was the vast quantity of very dilled greens, mealy bean, springy (pre-soaked, genius) pasta, and sour dairy. So good, we made the exact same thing again today.
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