Easy Rosemary Chickpea Tortellini
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This recipe is flexible and inexpensive, perfect for dinner when things are tight like right after paying rent. It also comes together in about 15 minutes making it perfect for those nights when dinner needs to be on the table quickly without much effort.
The recipe is inspired by one of my favorite local Williamsburg, Brooklyn restaurants, Misi. While Misi uses chickpea pappardelle noodles I prefer the ease of spinach tortellini for an easier version with some hidden vegetables. The recipe can also be made with dried pasta and a few handfuls of baby spinach as an alternative. A bit of broth (either chicken or vegetable) plus pasta water and cheese creates a brothy sauce for the pasta.
Easy Rosemary Chickpea Tortellini
Table of contents
Key Ingredients in This Recipe
- Chickpeas – Chickpeas, also called garbanzo beans, are a cost effective way to add protein while also keeping the recipe vegetarian. I use canned chickpeas for efficiency but if using cooked beans you can substitute 1¾ cups cooked chickpeas.
- Tortellini – I use spinach stuffed tortellini for some subtle added greens. I like Trader Joe’s tortellini filled with a combination of spinach and ricotta cheese.
- Garlic – I always use fresh cloves of garlic, the pre-minced jars of garlic don’t taste the same. It loses a lot of the powerful garlic flavor when it’s jarred. This is because it has been soaked in water for a long period of time. The garlic is quickly sautéed in the oil and butter just until the garlic is fragrant to infuse it with flavor.
- Rosemary – The sprigs of rosemary infuse the butter sauce giving it an herbal undertone without overpowering the pasta. The sprigs of rosemary are removed before the pasta is added.
- Broth – Either chicken broth or vegetable broth can be used to add flavor and create the brothy sauce for the pasta. While I typically use chicken broth, vegetable broth can be used to keep it vegetarian.
- Parmesan – Freshly grated Parmesan melts into the sauce to add a creamy consistency. I also use additional Parmesan to garnish the top of the pasta prior to serving.
How to Make Easy Rosemary Chickpea Tortellini
Step 1: Cook pasta and chickpeas.
Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and chickpeas and cook, stirring occasionally, until al dente, about 2 to 3 minutes for fresh tortellini and about 8 to 10 minutes for dried. Reserve 1 cup of the cooking liquid then drain the pasta and set aside.
Step 2: Sauté aromatics.
Heat a large saucepan over medium heat, add the oil and heat through then add the butter and allow to melt. Add the garlic and rosemary and cook, stirring until the garlic is fragrant, about 30 seconds.
Step 3: Combine pasta.
Add the chicken stock followed by the tortellini and chickpeas to the pan, stirring to combine. Add the pasta water and slowly stir in the cheese, continuing to stir until the cheese has incorporated into the sauce and thickens it, about an additional 2 minutes.
Step 4: Garnish and serve.
Divide among warmed pasta bowls. Garnish with chopped rosemary and additional Parmesan.
Tips and Tricks for This Recipe
Swaps and substitutions
- For added greens add 2 cups of spinach to the pasta cooking water with the tortellini and chickpeas. They will quickly cook in the boiling water and can easily be combined with the sauce.
- While I like using fresh spinach tortellini it can always be swapped for another type of tortellini or another favorite pasta shape.
- For some added vegetables try adding some sautéed mushrooms.
Cost per serving
The recipe comes in at about $18 total making it $4.50 a person/ serving. It would be less if using dried pasta rather than tortellini. Its inexpensive price makes it a great cost effective yet filling dinner recipe.
How to make this recipe for babies & kids
To adjust this recipe for kids under 1-year old I remove the outer skin from the chickpeas and smash them then cut the tortellini in half.
Other Recipes to Try
If you enjoy this easy chickpea pasta recipe, give these a try:
Easy Rosemary Chickpea Tortellini
Ingredients:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, chopped
- 3 sprigs rosemary
- 1 pound spinach tortellini
- 1 15.5 ounce can chickpeas, rinsed and drained
- 1 cup chicken broth or vegetable broth
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon chopped rosemary for garnish
Instructions:
- Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and chickpeas and cook, stirring occasionally, until al dente, about 2 to 3 minutes for fresh tortellini and about 8 to 10 minutes for dried. Reserve 1 cup of the cooking liquid then drain the pasta and set aside.
- Heat a large saucepan over medium heat, add the oil and heat through then add the butter and allow to melt. Add the garlic and rosemary and cook, stirring until the garlic is fragrant, about 30 seconds.
- Add the chicken stock followed by the tortellini and chickpeas to the pan, stirring to combine. Add the pasta water and slowly stir in the cheese, continuing to stir until the cheese has incorporated into the sauce and thickens it, about an additional 2 minutes.
- Divide among warmed pasta bowls. Garnish with chopped rosemary and additional Parmesan.
DID YOU MAKE THIS?
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A quick but tasty and filling weekday meal! I used vegan butter and subbed 1 cup of nutritional yeast + 1/4 teaspoon of salt for the cheese to make it vegan, and it was delicious! The liquid seems like too much at first but then the noodles soak it all up and it is perfect. CWCR never fails me.
I’m so happy to hear you enjoyed Janet! Great note on the dairy free sub, thank you for sharing!
Super simple and very delicious! I added a little bit of dried oregano too.
So happy you enjoyed Josh! Thanks for sharing!!