Orecchiette with Garbanzos, Tomatoes, Feta, and Mint

Name: Orecchiette with Garbanzos, Tomatoes, Feta, and Mint
Yield: 6 to 8 Servings
Ingredients: 1 pound orecchiette (ear-shaped pasta); 1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved; 7 tablespoons extra-virgin olive oil, divided; 1/3 cup chopped fresh mint plus sprigs for garnish; 1/3 cup thinly sliced green onions; 1/4 cup chopped fresh cilantro plus sprigs for garnish; 2 garlic cloves, minced; 1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry; 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

By Jeanne Thiel Kelley

July 31, 2005

Recipe notes