Herby Roasted Cherry Tomato & Chickpea Fettuccine with Creamy Burrata
Herby Roasted Cherry Tomato & Chickpea Fettuccine with Creamy Burrata! This fall pasta dish is the perfect cure for your mid week scaries! Loaded with fresh basil and rosemary and all those juicy tomatoes! Oh and not to mention the burrata tops it all off amazingly!
Say hello to the pasta dish that is perfect for any season. It definitely has a summer feel with the loads of cherry tomatoes, but doesn’t this give you a fall feel also?! With all those roasted chickpeas and herbs, I am definitely feeling fall for this pasta dish too!
it took us a while, but we are finally going full force with the fall dishes! It is finally starting to feeling like the seasons are switching, the chill is definitely in the air, and the holidays are right around the corner. So, this pasta dish was the perfect way to set the mood this week.
Oh, and did I mention how perfect the addition of a creamy burrata is?! You guys always seem to love our pasta dishes that include some cheesy addition, especially burrata! So, we are super excited to share this one with everyone!
Ingredients:
1 pound of cherry tomatoes
one 14 ounce can chick peas drained
Fresh rosemary leaves
3 tablespoons of olive oil, plus 1/2 cup olive oil
Salt and pepper
1/2 cup of slivered basil
8 ounces of Burrata
1 pound fettuccine
Directions:
On a sheet pan lined with parchment paper add the tomatoes, chick peas, rosemary , salt and pepper. Roast in a 400 degree oven for 15-20 minutes till the tomatoes burst. Transfer to a large bowl adding 1/2 cup of olive oil and basil. Let it marinate for at least 1 hour, preferably a few hours. Sprinkle with salt and pepper as needed.
Meanwhile cook the pasta and drain, save 1 cup of cooking water. Add back to the pot adding tomato mixture, tossing to combine, adding pasta water as needed. Top with Burrata and red pepper flakes and serve.
