Crema di Ceci with Arugula
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. ™