Kale & Chickpea Pasta with Feta

Instructions

1. Prepare the Marinated Feta

   2 min hands-on30 min waiting

   • Crumble the feta into bite-sized pieces and place in a small bowl.
   • Zest a lemon over the feta, sprinkle with za’atar, and drizzle with olive oil.
   • Toss gently, cover, and refrigerate.

2. Quick-Pickle the Onion

   3 min hands-on10 min waiting

   • Thinly slice the onion and place in a medium bowl.
   • Squeeze lemon juice over the slices, season with salt, and massage until softened.
   • Set aside.

3. Blanch the Kale and Garlic

   5 min hands-on6 min waiting

   • Bring a large pot of salted water to a boil.
   • Strip kale leaves from stems, rinse, and add to boiling water with unpeeled garlic.
   • Cook for 6 minutes until kale is tender.
   • Remove kale and garlic with tongs, transferring to a blender. Reserve water.

4. Cook the Pasta and Chickpeas

   3 min hands-on8 min waiting

   • Return water to a boil and add pasta, cooking until al dente.
   • Add chickpeas during the last few minutes of cooking.
   • Reserve a cup of pasta water, then drain pasta and chickpeas.

5. Make the Green Sauce

   4 min hands-on

   • Peel blanched garlic and add to blender with kale.
   • Add a splash of reserved pasta water and olive oil, sprinkle with za’atar, and blend until smooth.
   • Adjust seasoning with salt, lemon juice, or more olive oil. Add more pasta water if needed.

6. Combine Pasta, Chickpeas, and Sauce

   3 min hands-on

   • Return pasta and chickpeas to the pot.
   • Pour green sauce over and toss to coat.
   • Add reserved pasta water as needed for consistency.
   • Season with salt, pepper, and lemon juice.

7. Assemble and Serve

   2 min hands-on

   • Transfer pasta mixture to bowls.
   • Top with marinated feta and olive oil.
   • Scatter pickled onions on top.
   • Finish with za’atar if desired.
   • Cooking tips:
   • Blend kale and garlic while warm for a finer texture.
   • Taste each component before combining to ensure balanced seasoning.
   • Whole-grain pasta absorbs more liquid; reserve pasta water to keep the dish moist.
   • Toast chickpeas in olive oil for additional protein and texture.