Orecchiette With Garbanzos, Tomatoes, Feta, And Mint

By á-174942

Ingredients

• 1 pound orecchiette (ear-shaped pasta)
• 1 pound Golden Grape or cherry tomatoes halved
• 7 tablespoons extra-virgin olive oil divided
• 1/3 cup chopped fresh mint plus
• mint sprigs for garnish
• 1/3 cup thinly-sliced green onions
• 1/4 cup chopped fresh cilantro plus
• cilantro sprigs for garnish
• 2 garlic cloves minced
• 15 1/2 ounces canned garbanzo beans (chickpeas) drained, patted dry
• 6 ounces feta cheese coarsely crumbled

Details

Servings 6

Preparation

Step 1

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.)

This recipe yields 6 to 8 servings.

What to drink: A crisp Pinot Grigio or Grüner Veltliner.

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.