Kitchen Tools:

  • Large pot
  • Colander
  • Small bowl
  • Grater
  • Large pan

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


200g brown rice penne

2 tbsp. basil pesto

1 cup tomatoes, grape

1 lemon

2 onions, green

1 cup spinach, loose

1 tbsp. biodynamic extra virgin olive oil

1/2 cup canned chickpeas (garbanzo)

1 tsp. dried oregano

2 tbsp. ripe whole black olives

1/4 cup balsamic dressing

1/4 cup sheep feta

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Boil the Pasta
• Bring a large pot filled with water and a pinch of salt to boil.
• Once boiling, add the pasta and cook, uncovered, until tender-firm (al dente), about 10-12 minutes.
• Rinse and drain in a colander in the sink and return the pasta to the pot.
• Toss with the basil pesto.

Prepare the Remaining Ingredients
• Rinse and halve the grape tomatoes.
• Cut the lemon in half and squeeze the juice into a small bowl, removing any seeds. Using the fine side of a grater, grate some of the lemon peel (‘zest’) – you will want about 1 tbsp. of zest.
• Rinse and roughly chop the spinach.
• Rinse and dice the green onions.

Cook the Chickpeas
• Heat 1 tbsp. olive oil in a large pan over medium-high heat.
• Rinse and drain the chickpeas in a colander in the sink, and add them to the pan.
• Stir in the dried oregano, lemon zest, half of the lemon juice, and salt and pepper to taste.
• Cook until the chickpeas start to split, about 3-4 minutes.

Bring It All Together
• Add the pasta, tomatoes, and olives to the pan with the chickpeas and stir everything together until heated through.
• Remove from heat and stir in the spinach, Balsamic Dressing and remaining lemon juice. Season with salt and pepper to taste.
• Evenly divide the pasta between two bowls.
• Top with crumbled feta and green onions to serve!