INGREDIENTS
1/2 cup
artichoke hearts
1/4 tsp
black pepper
1 cup
canned chickpeas
3 larges
eggs
1/2
fennel
2 oz
feta cheese
2 tbsp
flat leaf parsley
2 cups
flour
2 cloves
garlic
1/2 cup
kalamata olives
4 servings
lemon zest
4 servings
olive oil
4 servings
pasta
1/2 tsp
sea salt
1/4 cup
sun-dried tomatoes