Light, yet deeply flavored artichoke and chickpea meatballs are served with pappardelle pasta tossed in a homemade pesto packed with fresh herbs and greens. Seared artichoke hearts and chopped fresh tomatoes complete the dish. This recipe is one of those “fooled ya” recipes. It looks expensive and fancy, but it is comprised primarily of vegan pantry staples. It looks time-consuming, but it comes together easily in the food processor. You'll have gourmet pasta in no time!

Pesto Pappardelle With Artichoke Chickpea Meatballs [Vegan]

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