Barilla
Barilla® Whole Grain Penne
with Chick Peas & Leeks served on a Creamy Artichoke Sauce
Ratings
- 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
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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
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