Chickpea Pasta Recipe with Feta

Name: Chickpea Pasta Recipe with Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 12 ounces of medium sized pasta; 2 Tablespoons butter or you can use olive oil; 4 garlic cloves (minced); 1 small shallot (diced {or you can use about 1/2 cup of sweet onion, diced}); 1 teaspoon Italian seasoning; 2 lemons (juiced and the zest of 1 of the lemons); 2 cup of 2 % milk or you can use cream for a creamier sauce, (divided); 2 tablespoons all-purpose flour {you might need more if using a lower fat milk}; 6 ounces of crumbled feta cheese (divided); 1 - 15 ounce can of chickpeas (drained); 2 cups of arugula {or greens of your choice}; Salt and pepper to taste; Lemon zest for garnish

Chickpea Pasta Recipe with Feta is the perfect light, spring meal. Your favorite pasta is mixed with a creamy, lemon sauce, chickpeas, feta cheese and arugula. This is the perfect weeknight meal or an elegant way to celebrate.

Prep15 min
Cook15 min
Total30 min
Makes6 servings
Calories632

Ingredients

6 servings

12 ounces of medium sized pasta
2 Tablespoons butter or you can use olive oil
4 garlic cloves (minced)
1 small shallot (diced {or you can use about 1/2 cup of sweet onion, diced})
1 teaspoon Italian seasoning
2 lemons (juiced and the zest of 1 of the lemons)
2 cup of 2 % milk or you can use cream for a creamier sauce, (divided)
2 tablespoons all-purpose flour {you might need more if using a lower fat milk}
6 ounces of crumbled feta cheese (divided)
1 - 15 ounce can of chickpeas (drained)
2 cups of arugula {or greens of your choice}
Salt and pepper to taste
Lemon zest for garnish

Method

1
Generously salt a large pot of water. Bring to a boil and add the pasta in. Cook until just over al dente, making sure not to overcook.
2
While the pasta is cooking heat a skillet over medium heat. Add the butter or olive oil. Let the butter melt or the olive oil heat.
3
Add the shallots and sauté for about 2 minutes. Add the garlic and continue to sauté for another 2 minutes or until fragrant. Whisk in the flour until lightly browned, about 1 minute.
4
Slowly whisk in 1 cup of the milk and half of the lemon juice. Add the remaining 1 cup of milk and other half of the lemon juice whisking constantly.
5
Stir in the lemon zest and the 3 ounces of feta cheese stirring constantly until the sauce bubbles and starts to thicken. TIP: If you are using a lower fat milk you might have to whisk in 1 or 2 more Tablespoons of milk to thicken the sauce. If you think the sauce is too thick you can use the reserved pasta water to thin out the sauce.
6
Add the Italian seasoning and let simmer for about 2 minutes stirring occasionally.
7
When the pasta is done cooking reserve about 1/2 cup of the cooking water and set aside. Drain the pasta. Stir in the pasta, chickpeas, arugula with the sauce.
8
Gently stir. Add in 2 to 3 Tablespoons of reserved hot pasta water which contains salt and starch for extra flavor and texture in the sauce. Sprinkle the remaining 3 ounces of feta cheese on the pasta dish. Serve warm with fresh parsley, crushed red pepper, pine nuts and extra lemon zest.

Notes

2% milk keeps the sauce light but creamy. Skim milk works too, just add 1 to 2 extra tablespoons of flour to compensate for the lower fat. Lactose-free milk works well and adds a slightly sweeter flavor. Prefer less lemon flavor? Cut the lemon juice down to 1 lemon and skip the zest. Swap chickpeas for cannellini beans if you prefer a creamier bean texture. Lean into your spice cabinet: try a pinch of sumac or za'atar in place of Italian seasoning for a Lebanese-leaning variation.