Chickpea Rotini with Lemon Basil, Corn & Ricotta
Chickpea Rotini with Lemon Basil, Corn & Ricotta
30 minutes total
Made with Barilla Chickpea Rotini pasta.
Veggie Pasta Recipes
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Rotini |
| 1 | Tablespoon extra virgin olive oil |
| 2 | Tablespoons salted butter |
| 4 | Ears corn, kernels removed from the cob |
| 2 | Tablespoons fresh thyme, chopped |
| 2 | Cloves garlic, minced or grated |
| 1 | Teaspoon red pepper flakes, crushed |
| 1 | Cup whole-milk ricotta cheese |
| 4 | Ounces triple crème brie, cubed |
| 1/4 | Cup dry white wine, such as Pinot Grigio or Sauvignon Blanc |
| 1 | Cup fresh basil, roughly chopped |
| To taste | Zest and juice of one lemon |
| 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 according to package directions. Drain, reserving 1/2 cup pasta cooking water.
Step 2
In the same pot set over medium-high heat, add butter, corn, garlic, thyme, and red pepper flakes. Cook 5 minutes or until the corn is golden.
Step 3
Add the reserved pasta cooking water, wine, ricotta, and brie, stirring until the cheeses are melted and a sauce has formed.
Step 4
Stir in the pasta, tossing well to coat. Add basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil.
Chickpea Rotini Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rotini 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 inspiration!
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta