PROTEIN+® PENNE WITH CHICKPEAS, BRUSSELS SPROUTS, AND CRISPY PROSCIUTTO

INGREDIENTS

• 3 lb Barilla Protein+® Penne
• 3/4 cup extra virgin olive oil
• 3 cloves fresh garlic, minced
• 2 sprigs fresh sage
• 6 cup canned chickpeas, drained and rinsed
• 2 lb brussel sprouts, thinly sliced
• 12 oz Prosciutto di Parma, julienned

PREPARATION

1. 1.Cook pasta according to package directions, reserving 2 cups of pasta water.
2. 2.In a skillet, infuse 2 tbs olive oil with garlic and sage over low heat.
3. 3.Gently fry for a minute, then add chickpeas with 2 cups of their own cooking liquid (or water).
4. 4.Bring to simmer and cook for five minutes, then discard sage.
5. 5.Take 1/3 of the mixture with the liquid and process in a blender until smooth, and put back all together. Toss with pasta.
6. 6.Meanwhile, in a skillet, sauté brussel sprout leaves with remaining 2 tbs olive oil for several minutes until slightly brown and cooked through, using about 1 cup of pasta water to help soften.
7. 7.Once soft, add prosciutto, sauté one more minute, until crispy. Then set aside.
8. 8.Serve pasta with crispy prosciutto and brussel sprouts over the top, black pepper and a drizzle of finishing extra virgin olive oil.