In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pasta with spiced chickpeas, tomatoes and feta
2 Servings, 670 Calories/Serving
The best pasta dishes combine flavors and textures in delicious ways and this is no exception. It’s a high-protein, vegetarian treat loaded with fresh ingredients that you can put together in the time it takes to cook the pasta.
In your bag
- 5 ounce penne pasta
- 1 cup chickpeas
- Spice mix (ras el hanout-garlic powder)
- 1-2 shallots
- 5 ounces cherry tomatoes
- Small bunch dill
- 2 ounces feta
- 3 ounces wild arugula
- 2 teaspoons sherry vinegar
- ½ cup Greek yogurt
- 2 ounces Marcona almonds
Wash produce before use
Cook the pasta
While the pasta cooks, prepare the vegetables.
Prep the vegetables
- Rinse the chickpeas and toss with the spice mix.
- Peel and slice the shallots.
- Halve the cherry tomatoes.
- Pick the dill fronds from the stems and chop the fronds.
Roast chickpeas and shallots
Reduce the heat to medium, add the pasta to pan with the reserved pasta water, cherry tomatoes, dill, feta, wild arugula, and sherry vinegar. Toss well to coat and cook until the arugula is just wilted, about 2 minutes. Season to taste with salt and pepper.