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Pineapple-Strawberry Pasta


  • 1 T grape seed oil or extra virgin olive oil
  • 1 15-oz. can garbanzo beans (chickpeas), drained
  • ½ tsp. black pepper
  • 1 jar Mrs. Renfro’s Pineapple Salsa
  • 1/3 C water
  • 1 tsp. thyme
  • 1 lb. fresh strawberries, rinsed, cored & quartered
  • 1 C shelled, toasted sunflower seeds
  • 12 oz. Bow Tie pasta, cooked according to package & drained
  • 6 oz. feta cheese crumbles
  • 1/3 C fresh basil, chopped.


  • Heat oil in large saucepan over medium heat
  • Sauté chickpeas with pepper for 5 min.
  • Lower heat to medium, add salsa & thyme
  • Add water to salsa jar, shake & add to sauce
  • Heat until warmed through, stirring occasionally
  • Add strawberries, stir gently & cook 5 min.
  • Remove from heat, gently stir in sunflower seeds & prepared pasta
  • Top with feta crumbles & basil

Recipe by R. Deike, WI

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Posted in Dinner, Lunch, Pineapple Salsa, Side Dish, Vegetables

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