A mix of tender herbs and greens, such as dill, parsley, and spinach, melt into a base of garlic and anchovy, then simmer in broth or water until totally tender and silky—the perfect foil for creamy chickpeas and chewy pasta.

Use any tender herb or green here, like those mentioned above, or Swiss chard, or celery leaves, or basil. This is the place to use up all those wilty greens in your fridge.

This one-pot pasta also has a trick up its sleeve: The pasta is soaked while we prepare everything else, so it quickly cooks to al dente in the same pot as the greens. Shorter shapes, like orecchiette and macaroni, work best with this method, but if all you have are longer shapes, just snap them into one-inch pieces.

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