Easy Rosemary Chickpea Tortellini

Steps

1. 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.
2. 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.
3. 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.
4. Divide among warmed pasta bowls. Garnish with chopped rosemary and additional Parmesan.