Orecchiette With Garbanzos, Tomatoes, Feta, And Mint

• 1 pound orecchiette (ear-shaped pasta)
• 1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved
• 7 tablespoons extra-virgin olive oil, divided
• 1/3 cup chopped fresh mint plus sprigs for garnish
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro plus sprigs for garnish
• 2 garlic cloves, minced
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry
• 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
2. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.
3. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and saute until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

orecchiette, golden grape, extravirgin olive oil, green onions, fresh cilantro, garlic, garbanzo beans, feta cheese

Taken from www.epicurious.com/recipes/food/views/orecchiette-with-garbanzos-tomatoes-feta-and-mint-232564 (may not work)