Orecchiette With Garbanzos, Tomatoes, Feta, And Mint – a delicious recipe with orecchiette, Golden Grape, extra-virgin olive oil, green onions, fresh cilantro, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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 saute 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.)
541
kcal
Calories
41
g
Fat
30
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Orecchiette With Garbanzos, Tomatoes, Feta, And Mint falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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