Orecchiette with Garbanzos, Tomatoes, Feta, and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Italy meets Greece in a dish that pairs well with grilled lamb or chicken. What to drink: A crisp Pinot Grigio or Grüner Veltliner. 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) |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
2. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
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. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
4. Market tip: Golden Grape tomatoes are sweet, orange-colored cherry tomatoes. They are available at many supermarkets and farmers' markets at this time of year.
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