Penne Rigate with Chickpea and Arugula Cream
Category: Main Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate (Organic) | 320g |
| Arugula | 100g |
| Fresh Basil | To taste |
| Extra Virgin Olive Oil | To taste |
| Cooked Chickpeas | 250g |
| Leek | 50g |
| Parmigiano Reggiano DOP (Grated) | 70g |
| Extra Virgin Olive Oil | 40g |
| Water | 1 cup |
| Salt | To taste |
| Black Pepper | To taste |
Instructions
To prepare this hearty and flavorful Penne Rigate with Chickpea and Arugula Cream, start by bringing a large pot of water to a boil. Once the water is boiling, season it with a generous pinch of salt. Add the penne rigate and cook according to the package instructions, ensuring it reaches the perfect al dente texture.
While the pasta is cooking, begin making the chickpea cream sauce. In a large saucepan, heat a drizzle of extra virgin olive oil over medium heat. Trim the leek by removing the root and outer leaves, then slice it thinly into rounds. Add the sliced leek to the pan and sauté it for about 5 minutes, stirring occasionally, until it softens and becomes fragrant.
Next, add the cooked chickpeas to the pan, and stir to combine. Season with salt to taste, and let the mixture cook for another 3-4 minutes to allow the flavors to meld. Once the leek has softened, remove the pan from the heat and stir in fresh basil leaves. Add black pepper according to your preference, and give the mixture a good mix to combine all the flavors.
Transfer the leek and chickpea mixture to a high-sided blender or food processor. Add the grated Parmigiano Reggiano DOP to the blender, and blend the ingredients until smooth. If necessary, you can add a tablespoon or two of hot pasta water to adjust the consistency of the sauce to your liking. Blend until the cream is velvety and well-combined.
Next, return to the pot with your pasta. Once the penne rigate has finished cooking, reserve a small amount of pasta water before draining. Set the pasta aside and move on to the arugula. In a separate pan, heat the 40g of extra virgin olive oil and sauté the arugula just until it wilts, adding a little pasta water to help it soften quickly. This will only take about 1-2 minutes.
Once the arugula has softened, add the creamy chickpea mixture to the pan and stir to combine. Now, add the drained pasta directly to the pan with the chickpea and arugula cream. Toss the pasta in the sauce until it is evenly coated and the flavors have melded together beautifully.
To finish the dish, drizzle with a little extra virgin olive oil for a touch of richness and add a final grind of black pepper for some extra flavor. Serve your creamy penne rigate immediately, garnished with additional fresh basil or Parmesan if desired.
Enjoy this wholesome, satisfying pasta dish that’s perfect for a cozy dinner or a special gathering.
Tip: You can add a squeeze of lemon juice to the cream mixture for a bit of extra brightness, or sprinkle a bit of red chili flakes if you prefer a touch of heat.
