Easy Rosemary Chickpea Tortellini

This easy rosemary and chickpea pasta is like the pasta version of my favorite dip recipe.

Course pasta

Cuisine Italian

Prep Time 5

Cook Time 15

Servings

Calories 415kcal

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.

While I like using fresh spinach tortellini it can always be swapped for another type of tortellini or another favorite pasta shape.
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. This is perfect if you are using a different type of tortellini instead of spinach.