Barilla® Whole Grain Penne

with Chick Peas & Leeks served on a Creamy Artichoke Sauce

barilla whole grain penne package

Made with

Barilla Whole Grain Penne

Share
Print
Prep
Cook
Skill
Accomplished


310
Calories
43.0 g
Carbohydrate
11.0 g
Protein
12.0 g
Fat

Ingredients

Ingredients for 8 people       



  • 1 box Barilla® Whole Grain Penne
  • 4 tablespoons extra virgin olive oil
  • 2 leeks cut in thin rounds
  • 1 19-ounce can chick peas
  • 3 fresh artichokes whole - cleaned and diced
  • 1 clove garlic minced
  • To taste salt and black pepper
  • 1 bay leaf
  • 1 tablespoon Italian Parsley thinly sliced




Instructions

  • BRING a large pot of water to boil
  • Meanwhile cook garlic over LOW HEAT with 1 tablespoon of olive oil
  • ADD artichokes, season with salt and pepper and sauté for two minutes
  • ADD 1 ½ cups of hot water, bring to a boil
  • REMOVE from heat and allow to rest for 5 minutes
  • PROCESS in the blender until smooth and set aside
  • In the same skillet, gently heat remaining olive oil with leeks and bay leaf and season with salt and pepper

  • ADD drained chick peas and cook for three minutes

  • COOK pasta two minutes under the required cooking time on the package directions, reserving 1 cup of the cooking water

  • TOSS pasta with chick pea sauce and ½ cup of reserved cooking water, making sure to remove the bay leaf
  • TO SERVE, place a few spoonfuls of the artichoke sauce on the dish
  • TOP with pasta and garnish with fresh Italian parsley before serving
Show more