Last updated on July 5th, 2024 at 11:54 am
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Last updated on July 5th, 2024 at 11:54 am
I thought I’d share all the recipes that were provided by The Insiders during the Barilla campaign I was a part of.
All recipes were provided by The Insiders and Barilla.
As a reminder, you can exclude any ingredients you like or adjust the recipe to fit your needs.
Being that these kinds of pasta are made of chickpeas and lentils you may need to cook them a bit longer than regular pasta.
Barilla® Chickpea Rotini with Broccoli, Roasted Red Peppers and Thyme!
| INGREDIENTS 4 SERVINGS1 box Barilla® Chickpea Rotini3 tablespoons extra virgin olive oil 1 garlic clove, minced 1 cup Vidalia onions, small dice 2 cups broccoli florets, small ½ cup roasted red peppers (jarred), small dice 1 teaspoon fresh thyme ¼ cup Pecorino Romano cheese, grated Salt and black pepper to taste |
INSTRUCTIONS
1. Bring a large pot of water to a boil.
2. Meanwhile, in a large skillet sauté onions and garlic in olive oil for 2-3 minutes over medium heat. Add thyme and roasted peppers, sauté for 1 minute.
3. Cook pasta according to package directions, adding the broccoli during the last 4 minutes.
4. Reserve ½ cup of the pasta-cooking water then add it to the sauce, season to taste.
5. Drain pasta/broccoli and add to the sauce, toss to combine. Finish with cheese before serving.
Barilla® Red Lentil Spaghetti with Cherry Tomatoes, Fresh Basil and Toasted Pistachios!
| INGREDIENTS:1  box Barilla® Red Lentil Spaghetti 4  tablespoons extra virgin olive oil 1  shallot, sliced 2  pints cherry tomatoes, halved ¾  cup toasted salted pistachios, coarse chopped 6  fresh basil leaves, torn Salt and black pepper to taste INSTRUCTIONS Drain pasta reserving 3/4 cup of pasta cooking water, toss altogether with sauce for one minute over high heat. Stir in basil and top with pistachios before serving.Bring a large pot of water to a boil; cook pasta 1 minute less than package directions. Meanwhile, in a skillet sauté shallot over medium heat for about five minutes or until translucent. Add tomatoes, turn up the heat to high and blister over high heat, about three minutes. Season with salt and pepper. |
Barilla® Chickpea Spaghetti with Fresh Green Beans & Cherry Tomatoes!
| INGREDIENTS:1  box Barilla Chickpea Spaghetti 4 tablespoons extra virgin olive oil, divided 1  garlic clove, gently pressed 2  pints cherry tomatoes, halved 2  cups fresh green beans, cut 1-inch length ½  cup Parmigiano-Reggiano cheese, grated Salt and black pepper to taste INSTRUCTIONS Bring a large pot of water to boil; cook pasta according to package directions together with the green beans. Meanwhile, in a skillet sauté garlic with half the olive oil for two minutes, add tomatoes and blister over high heat for two minutes, season with salt and pepper. Drain pasta and toss with sauce and cheese. Drizzle remaining olive oil over the top before serving. |
 Barilla® Red Lentil Rotini with Creamy Leek and Artichoke Sauce!!Â
| INGREDIENTS: 1 box Barilla® Red Lentil Rotini 4 tablespoons extra virgin olive oil 1 medium size leek, sliced in rondels 1 package 8-oz frozen artichokes, thawed½ cup dry white wine½ cup veggie broth 1 cup heavy cream1 tablespoon Italian parsley, chopped ½ cup Parmigiano-Reggiano cheese, grated Salt and black pepper to taste INSTRUCTIONS Bring a large pot of water to boil, cook pasta according to package directions. Meanwhile in a skillet sauté leek with olive oil until translucent, about five minutes over low heat. Add artichokes, turn heat up and cook until light brown, about five minutes. Stir in wine, reduce to half, add broth and reduce to half again. Stir in cream, season with salt and pepper and bring to a simmer. Drain pasta, toss with sauce, stir in parsley and cheese before serving. |
Barilla® Red Lentil Penne with Roasted Butternut Squash, Sage, and Pumpkin seeds!Â
| INGREDIENTS:Ingredients for 4 people:1 box Barilla® Red Lentil Penne 1 tbsp. Extra Virgin Olive Oil ½ cup Diced Onion 2 cups Diced Butternut Squash 1 tbsp, Fresh Sage 1 cup Chicken Broth Salt and Pepper to taste 1 tbsp. Butter ¼ cup, Parmigiano Cheese ¼ cup Pumpkin Seeds  INSTRUCTIONS: Bring a large pot of water to a boil and preheat the oven 425°F. Toss the onions, butternut squash, and sage with olive oil, salt, and pepper. Place on a sheet tray and roast in the oven until golden in color. Separately, heat the chicken broth in a large skillet on medium heat. Once the squash is done, add the broth and 1/2 of the squash to a blender. Combine the sauce and remaining squash in the large skillet. Cook the pasta according to the package directions. Before draining, reserve 1/2 cup of the cooking liquid and set aside. Drain the pasta and combine with the sauce. If the sauce is too thick, dilute with a bit of the reserved cooking water. Remove the skillet from the heat and fold in the butter until its completely incorporated, then top with Parmigiano cheese and pumpkin seeds. |
