Crema di Ceci with Arugula

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Servings:

4-6

Quantity

Ingredients

1 pound

Penne pasta, dry

3 teaspoons

Kosher salt, divided

1/4 cup

Extra virgin olive oil, divided

1 cup

Leeks, sliced

3 cups

Carmelina Brands® Chick Pea Puree (or approx. 2 1/2 cans of Carmelina Brands® Garbanzos, pureed))

1/4 teaspoon

Black pepper

1 cup

Fresh basil, chiffonade

5 ounce bag

Arugula

3/4 cup

Fresh grated Parmesan, divided

1 1/4 cup to 2 cups

Reserved pasta cooking water

1, 14.28 oz can

Carmelina ‘e…San Marzano® Italian Cherry Tomatoes, drained and roasted (optional)

In a large pot, bring 4 quarts of cold water to a boil. Add dry pasta to boiling water and season with 1 1/2 teaspoons of salt; stir occasionally to prevent pasta from sticking.

Meanwhile, in a large, non-stick pan, heat 2 tablespoons of olive oil over medium heat. Add leeks and sauté; about 5 minutes. Add the Carmelina Brands® Chick Pea Puree (or approx. 2 1/2 cans of Carmelina Brands® Garbanzos, pureed) to the pan and season with 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper. Stir to combine. Ladle 1 cup of pasta water from the pot one ounce at a time into the pan, whisking in between each addition to thoroughly combine into a sauce. Let simmer for an additional 5 minutes over medium heat.

Add basil and arugula to the pan. Stir to combine. Whisk in additional pasta water as needed. Stir in 1/2 cup Parmesan cheese until thoroughly combined. Sauce should be smooth and creamy. Adjust seasonings as necessary.

Check the pasta and continue to cook until al dente; about 8 minutes. Drain pasta, reserving 1/4 cup of the cooking liquid. If sauce appears too dry, whisk in additional pasta water one ounce at a time. Toss pasta in pan with sauce. Garnish with remaining Parmesan cheese and roasted Carmelina ‘e…San Marzano® Italian Cherry Tomatoes. Serve immediately while hot. Mangia bene!

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™