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Barilla® Whole Grain Penne

with Chick Peas & Leeks served on a Creamy Artichoke Sauce

  • 310
    Calories
  • 43.0 g
    Carbohydrate
  • 11.0 g
    Protein
  • 12.0 g
    Fat
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  • Prep
  • Cook
  • Skill
    Accomplished


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

  1. 1
    BRING a large pot of water to boil
  2. 2
    Meanwhile cook garlic over LOW HEAT with 1 tablespoon of olive oil
  3. 3
    ADD artichokes, season with salt and pepper and sauté for two minutes
  4. 4
    ADD 1 ½ cups of hot water, bring to a boil
  5. 5
    REMOVE from heat and allow to rest for 5 minutes
  6. 6
    PROCESS in the blender until smooth and set aside
  7. 7
    In the same skillet, gently heat remaining olive oil with leeks and bay leaf and season with salt and pepper

  8. 8
    ADD drained chick peas and cook for three minutes

  9. 9
    COOK pasta two minutes under the required cooking time on the package directions, reserving 1 cup of the cooking water

  10. 10
    TOSS pasta with chick pea sauce and ½ cup of reserved cooking water, making sure to remove the bay leaf
  11. 11
    TO SERVE, place a few spoonfuls of the artichoke sauce on the dish
  12. 12
    TOP with pasta and garnish with fresh Italian parsley before serving

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