ORECCHIETTE WITH GARBANZOS, TOMATOES, FETA, AND MINT

Orecchiette with Garbanzos, Tomatoes, Feta, and Mint image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

Previous Next

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)

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
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.)