Roasted Feta and Tomato Chickpea Pasta with Spinach and Basil Pesto

Ingredients

• 8 ounces cherry tomatoes, halved
• 7 ounces feta cheese, block
• 2 tablespoons extra virgin olive oil
• 8 ounces chickpea pasta, dry
• 4 cups fresh spinach
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt

• 2 cups fresh basil leaves
• 1 cup pine nuts, toasted
• 1 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 cup extra virgin olive oil
• 1 tablespoon lemon juice, freshly squeezed

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a baking dish, arrange the cherry tomatoes and place the block of feta in the center. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
3. 03
   Place the dish in the oven and roast for 25-30 minutes, or until the tomatoes have burst and the feta is golden brown.
4. 04
   While the tomatoes and feta are roasting, cook the chickpea pasta according to package instructions. Drain and set aside.
5. 05
   Prepare the basil pesto by combining basil leaves, toasted pine nuts, Parmesan cheese, garlic, olive oil, and lemon juice in a food processor. Blend until smooth.
6. 06
   Once the tomatoes and feta are done, add the cooked pasta and fresh spinach to the baking dish. Toss everything together until the pasta is well coated and the spinach is wilted.
7. 07
   Stir in the prepared basil pesto and mix until evenly distributed.
8. 08
   Serve immediately, garnished with extra basil leaves, if desired.