Orecchiette with Tomatoes, Feta, and Mint

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


  • Heat 1 tablespoon olive oil in medium skillet over medium-high heat. Add garlic, green onion and chickpeas and sauté until lightly browned, about 5 minutes. Add the tomatoes and cook until soften.


  • Add chickpeas and pasta in bowl with 6 tablespoons of olive oil and chopped mint. Toss to coat and add feta. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature. . (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)





1 lb orecchiette


1 lb of cherry tomatoes


7 tablespoons extra virgin olive oil, divided


1/3 cup chopped fresh mint, plus sprigs for garnish


1/3 cup thinly sliced green onions


2 garlic cloves, minced


15½ ounce can chickpeas, drained


1½ cups feta cheese, coarsely crumbled