Feta Pasta with Tomatoes & Chickpeas

[Guest guest]

8 ounces penne pasta

3 tablespoons extra virgin olive oil

2-4 cloves garlic, finely minced

2 tablespoons lemon juice

1 tablespoon country dijon mustard

1 tablespoon grated lemon peel

1 can diced tomatoes

1 cup loosely packed parsley, coarsely chopped

1 can chickpeas, drained and rinsed

1 cup crumbled feta cheese

 

cook the pasta according to package directions. heat the olive oil in a

small skillet over medium heat. add the garlic and cook, stirring 2

minutes, until it is softened. remove from the heat and whisk in the

lemon juice, mustard and peel. toss the pasta with the sauce, tomatoes,

parsley and chickpeas. stir in the crumbled feta and serve warm or at

room temperature