10 Minute Pasta with Creamy Pesto, Chickpeas and Feta

This recipe is instant gratification because the only thing being cooked is the pasta. And the entire dish is done by the time the pasta is cooked. All the other ingredients— from your fridge or pantry— are combined and then the al dente pasta is mixed in (along with a bit of pasta water, of course) to form a creamy sauce. Greek yogurt is the express ticket to that creamy sauce— along with the mix of green veg, feta and chickpeas to make a summery Mediterranean-inspired one-dish lunch or dinner. Regarding pesto, homemade is great, store-bought is great too— the ones from the refrigerated section are preferred over jarred ones for a fresher more vibrant flavor.

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Serves 4

INGREDIENTS

12 oz bucatini
½ cup Greek yogurt
½ cup pesto
3 mini cucumbers, cut into ¼” slices
1 15 oz can of chickpeas, drained and rinsed
2 tsp lemon zest
2 cups arugula, packed
3 oz feta, plus more for garnish
1 cup basil leaves
1 tsp kosher salt
½ tsp black pepper
Olive oil, for fishing
Flaky sea salt, for finishing

METHOD

Cook pasta according to package instructions until al dente, approximately 7-8 minutes.

In the meantime, to a large bowl, add Greek yogurt, pesto, chickpeas, cucumber, lemon zest, salt and pepper and stir to combine. Add cooked pasta along with ¼ cup of pasta liquid, along with arugula and feta and toss to combine. Transfer to a serving platter and finish with a glug of olive oil and flaky sea salt, garnish with basil leaves and remaining feta and serve.