This is a flavor packed 30 minute meal. The roasted tomatoes add so much flavor that just bursts in your mouth. The roasted chickpeas add a wonderful texture to the farfalle. The Spinach Pesto not only adds flavor, it adds tons of nutrients. I love when you can make delicious feel good food in 30 minutes.
- 24 oz. cherry tomatoes
- 1 1/2 c chickpeas, cooked, rinsed, drained
- All-Purpose Seasoning
- 12 oz. GF Farfalle (I like the Jovial brand)
- 1 recipe Spinach Pesto
Preheat oven to 400 degrees. Place the tomatoes on a non-stick or parchment lined baking sheet around the edges and the chickpeas in the center of the baking sheet. Sprinkle All-Purpose Seasoning on top of the tomatoes and chickpeas.
Roast the tomatoes and chickpeas for 25 minutes, stirring halfway through the roasting time.
While the tomatoes and chickpeas are roasting bring the water for the farfalle to a bowl. Cook farfalle according to package directions. The Jovial brand takes 10 minutes to cook.
Make the Spinach Pesto while the water is coming to a boil, and the tomatoes and chickpeas are roasting.
Drain pasta and return to pot the pasta was cooked in. Add the Spinach Pesto, roasted cherry tomatoes and chickpeas. Stir until all the ingredients are well combined.
This is great with my Easy “Cheesy” Focaccia Bread.
Serve. Eat. Enjoy.