Zesty Lemon-Pistachio Baked Feta Pasta with Chickpea Rotini and Fresh Mint

Ingredients

• 8 ounces chickpea rotini
• 1 block feta cheese, about 7 ounces
• 2 pints cherry tomatoes, halved
• 1 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 cup pistachios, chopped
• 1 cup fresh spinach, roughly chopped
• 1 cup fresh mint, chopped
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large baking dish, place the block of feta cheese in the center. Surround it with the halved cherry tomatoes.
3. 03
   Drizzle the olive oil over the feta and tomatoes. Sprinkle the minced garlic, lemon zest, and freshly ground black pepper evenly over the top.
4. 04
   Bake in the preheated oven for 25-30 minutes, until the tomatoes burst and the feta is golden and soft.
5. 05
   While the feta and tomatoes are baking, cook the chickpea rotini according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
6. 06
   Remove the baking dish from the oven and immediately add the cooked pasta, spinach, and reserved pasta water. Mix everything together until the feta is creamy and fully coats the pasta.
7. 07
   Stir in the chopped pistachios and fresh mint. Adjust seasoning to taste if needed.
8. 08
   Serve warm, garnished with additional lemon zest and mint if desired.