Chickpea Pasta Primavera with Ricotta
Chickpea Pasta Primavera with Ricotta
25 minutes total
- Chicken
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Protein
- Short
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
CHICKPEA PENNE WITH SPRING PEAS, ARTICHOKES, ASPARAGUS, THYME, RICOTTA CHEESE AND EXTRA VIRGIN OLIVE OIL
Ingredients
Serves 4
| 1 | Box Barilla Chickpea Penne pasta |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Clove garlic, sliced |
| 6-ounce | Box frozen artichokes, thawed |
| 1 | Cup frozen peas, thawed |
| 1 | Bunch asparagus, sliced on a bias |
| 1 | Sprig thyme |
| 1½ | Cups Galbani® ricotta cheese, divided |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta one minute less than package directions.
Step 2
In a skillet sauté garlic with 2 tablespoons olive oil, add artichokes, sauté for three minutes until slightly brown. Add peas, asparagus and thyme; cook three more minutes, season with salt and pepper.
Step 3
Meanwhile, mix 1 cup ricotta with salt, pepper and remaining olive oil, set aside.
Step 4
Drain pasta reserving ½ cup pasta cooking water, toss all together over high heat.
Step 5
Plate on individual plates and top with a dollop of remaining ricotta before serving.
Chickpea Penne Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Penne made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for a selection of our favorite Chickpea Penne Pasta recipes!
- Shape Penne
- Cook time 7–9 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta