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Recipes

Orecchiette with Garbanzos, Tomatoes, Feta, and Mint

By Jeanne Thiel Kelley

Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

    Step 2

    Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.

    Step 3

    Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

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