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Rustic Pasta with Cheesy Chickpea Crumble and Heirloom Tomatoes

Rustic Pasta with Cheesy Chickpea Crumble and Heirloom Tomatoes

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Vegan

Nutrition

7g+ protein

Cook Time

255 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 pints tomatoes small
3 tbsps olive oil extra virgin; plus extra
1 tsp olive oil extra virgin; divided
1 small clove garlic finely grated
1/4 cup basil fresh; leaves sliced + extra
salt and pepper to taste
1 cup chickpeas cooked
1/4 cup pine nuts raw
1 tbsps nutritional yeast or more to taste
1/4 tsp garlic powder
1/2 tsp lemon zest
1 lb pasta pappardelle; fresh, store-bought (could also use dry)

Instructions

Slice all of the small tomatoes in half or into bite-sized pieces. Transfer the tomatoes to a large bowl. Toss the tomatoes with 3 tablespoons of the olive oil, garlic, basil, salt, and pepper. Cover the bowl and let it sit for 4 hours.
Preheat the oven to 400 degrees F.
Towel dry the chickpeas as thoroughly as possible, and transfer them to a baking sheet. Toss the chickpeas with the remaining olive oil, salt and pepper. Slide the tray into the oven and roast until slightly crisp and browned, about 12 minutes. Remove the chickpeas from the oven and scatter the pine nuts onto the baking sheet. Roast pine nuts and chickpeas another 4-6 minutes, or until pine nuts are browned. Allow chickpeas and pine nuts to cool completely.
In a food processor, combine the roasted chickpeas and pine nuts, nutritional yeast, garlic powder, lemon zest, and salt to taste. Pulse until you have a crumbly mixture. Set aside.
Cook the pasta according to package directions and drain. Transfer cooked pasta to the bowl with the tomatoes and toss. Top the rustic pasta with the cheesy chickpea crumble mixture and extra sliced basil. Serve immediately. If you have leftover chickpea crumble, it keeps in a sealed container in the refrigerator for about 4 days.