Description
For the Tortellini & Roasted Chickpeas:
12 oz cheese tortellini, cooked and drained
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Pesto:
1 cup fresh basil leaves
¼ cup olive oil
2 tablespoons lemon juice
Zest of 1 lemon
1 tablespoon pine nuts
1 clove garlic
¼ teaspoon salt
¼ teaspoon black pepper
For the Topping:
2 balls burrata cheese
Fresh basil leaves (for garnish)
Directions:
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes,
shaking halfway through, until crispy.
While chickpeas are roasting, prepare the lemon pesto by blending basil, olive oil, lemon juice, lemon zest, pine nuts, garlic, salt, and black pepper in a
food processor until smooth.
Toss the cooked tortellini with the lemon pesto until well coated.
Serve the tortellini in bowls, topped with burrata, roasted chickpeas, and fresh basil leaves.
Drizzle with additional pesto if desired and serve immediately.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 450 kcal per serving
Servings: 4
