Sunday, December 11, 2011

lemony pasta with chickpeas and Feta

I didn't feel like going to the supermarket today, so dinner was a hodgepodge of what I had on hand. It turned out so well that I'm going to quickly share two of the recipes, because everyone enjoyed them, and they are so ridiculously simple! Plus, if you make a big batch, like I did, you'll have lunch made for tomorrow. Here's the first one, that can be serves warm or room temp, and makes a great vegetarian side or meal:

Lemony Pasta Salad with Chickpeas and Feta
(makes 8 servings)

8 oz dried whole wheat rotini (or your favorite pasta), cooked according to pkg
15 oz can of chickpeas, rinsed
zest and juice of 1-2 lemons
6 oz herb pesto*
6 oz Feta, crumbled
sat & pepper, to taste

Combine everything in a mixing bowl. Serve warm, or room temp. Can be made ahead and stored in the fridge.

* I happened to have a jar of Bella Cucina herb pesto (nut-free, bonus so this can be sent in my little one's school lunchbox this week...) in my pantry that I'd been given as a gift. If you want to make your own, simply combine a few hearty handfuls of your favorite fresh herbs in a blender with enough olive oil to reach your desired consistency.


1 comment:

  1. this is one I just have to try, what a simple but tasty looking meal.

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