Ingredients

The following ingredients have 4 Servings
  • 8 ounces Barilla Chickpea Pasta (about 3.5 cups)
  • 1/3 cup Extra virgin olive oil
  • 4 cloves Garlic (minced or sliced)
  • 8 ounces Cherry Tomatoes (halved or quartered)
  • 3 cup Arugula (or spinach)
  • 4 ounces Feta (or goat cheese )
  • 1 Lemon (+ zest )
  • Salt and pepper (to taste )

Instruction

  • Cook the chickpea pasta according to the packages directions (I cooked for 7 minutes in boiling water). Reserve 1/4 cup of the cooking liquid before draining. 
  • While the pasta is cooking, heat olive oil a large saute pan over medium heat. Add the garlic and saute for a few seconds until the garlic turns golden.
  • Add the cooked pasta and the reserved cooking liquid. Toss the pasta in the pan with the oil. Turn off heat.
  • Add in the cherry tomatoes and arugula. Toss them gently.  
  • Add the lemon juice and zest. Add salt and freshly crushed black pepper to taste.
  • Serve in bowls. Top with feta and enjoy!