Spicy Roasted Tomato and Feta Pasta with Chickpea Rotini and Basil-Herb Pesto

Ingredients

• 10 ounces cherry tomatoes
• 8 ounces block of feta cheese
• 8 ounces chickpea rotini
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 2 cups baby spinach, roughly chopped

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1 cup toasted pine nuts
• 2 cloves garlic, minced
• 1 cup extra virgin olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat the oven to 400°F (200°C). Arrange the cherry tomatoes and block of feta in a large baking dish. Drizzle with olive oil and sprinkle with red pepper flakes. Roast for 30 minutes until the tomatoes burst and the feta is golden brown.
2. 02
   While the tomatoes and feta roast, bring a large pot of salted water to a boil. Cook the chickpea rotini according to package instructions, then drain and set aside.
3. 03
   To make the pesto, combine basil, parsley, pine nuts, minced garlic, olive oil, salt, and black pepper in a food processor. Blend until smooth, scraping down the sides as needed.
4. 04
   Once the tomatoes and feta are done roasting, remove the dish from the oven. Use a fork to gently mash the feta and mix it with the tomatoes, creating a creamy sauce.
5. 05
   Add the cooked chickpea rotini and baby spinach to the roasted tomato and feta mixture. Stir until the pasta is well coated and the spinach has wilted.
6. 06
   Stir in the basil-herb pesto until everything is well combined. Serve warm, with an optional garnish of fresh basil leaves.