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
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Ensure they are in a single layer for even crisping. Roast for 20-25 minutes, shaking the pan at the 12-minute mark. While they roast, cook the cheese tortellini according to package directions, then drain. For the pesto, combine all ingredients in a food processor and blend until a vibrant, smooth sauce forms. In a large bowl, toss the warm, drained tortellini with the lemon pesto until thoroughly coated.
Serving Suggestions
This dish is wonderfully versatile. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette. To add more vegetables, mix in roasted cherry tomatoes or sautéed spinach with the pasta. For a non-vegetarian twist, top with grilled shrimp or shredded rotisserie chicken. If burrata is unavailable, fresh mozzarella or a dollop of ricotta makes a fine substitute. Always garnish with extra fresh basil and a final drizzle of high-quality olive oil just before serving.
How-to Summary
In short: roast spiced chickpeas at 400°F until crispy. Blend basil, lemon, garlic, pine nuts, and oil into a pesto. Cook and drain tortellini, then toss with the pesto. Assemble bowls with pesto pasta, torn burrata, crispy chickpeas, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare the pesto and roast the chickpeas up to 2 days in advance. Store separately in the fridge. Assemble just before serving to maintain the best textures.
What can I use instead of pine nuts? Toasted walnuts, almonds, or even sunflower seeds are excellent, more affordable substitutes for pine nuts in the pesto.
How do I store leftovers? Store components separately if possible. Combined leftovers will keep in an airtight container for 1-2 days, though the chickpeas will soften.
Is there a dairy-free alternative to burrata? For a vegan version, omit the burrata or use a high-quality dairy-free mozzarella. Ensure your tortellini is egg-free and cheese-free.
My pesto is too thick. How can I thin it? Simply blend in an additional tablespoon of olive oil or a splash of pasta cooking water until you reach your desired consistency.
Common Mistakes to Avoid
Avoid overcrowding the chickpeas on the baking sheet, as this will steam them instead of roasting them crispy. Do not rinse the tortellini after draining, as the starch helps the pesto adhere. When making the pesto, ensure your basil is completely dry to prevent a watery sauce. Finally, add the burrata at the very end; stirring it into the hot pasta will cause it to melt completely rather than create creamy pockets.
Conclusion
This Tortellini with Lemon Pesto and Roasted Chickpeas is a stunning, restaurant-quality meal that comes together in just 35 minutes. The combination of creamy burrata, crispy chickpeas, and bright, zesty pesto creates a perfect balance of textures and flavors. It’s an impressive yet straightforward recipe that is sure to become a regular in your dinner rotation. Enjoy the process and the delicious results!
