Welcome to the easiest, simplest and most delicious “mac n cheese”. Summertime inspires comfort food that is lighter in sauce and bright in flavors. Spicy arugula combined with fresh lemon, rich olive oil, and briny feta cheese were inspirations for this healthy and gorgeous meal. Chickpeas are such a hearty bean and they work here so well, nestling their way into the curves of nutty whole wheat pasta shells. Sprinkle jenerously with red pepper flakes and hymalaim pink salt.
Drink with Our Daily Red organic, vegan and non-sulfite added wine for a meal under $25. Even if it is Monday, your night just got better.
Chickpea Arugula Shells and Cheese
- 1 pound whole wheat pasta shells
- 1 can garbanzo or chickpeas (same thing), drained and rinsed
- 2 cups arugula
- 1/2 cup Greek or Bulgarian Feta cheese, crumbled
- Zest and juice of one lemon
- 1 tablespoon red pepper flakes
- Hymaliam pink sea salt and pepper to tasta
Bring a large pot of water to boil.
Meanwhile, drain and rinse a can of chickpeas. Once the water is boiling, add a splash of oil and salt and the pasta. Let cook for about 11 to 12 minutes, allowing the shells to be al dente. Drain, keeping 1/2 cup of pasta water, and return to the pot. To the hot pasta add chickpeas, arugula, feta, lemon zest and juice, garlic powder, red pepper flakes, salt and pepper and pasta water. Stir to combine and let mingle for ten minutes. Serve with parsley adn more red pepper flakes.