Ingredients

The following ingredients have 6 Servings
  • 1 lemon
  • 8 oz. dry whole grain penne pasta
  • 2 cups thinly sliced leeks
  • 1 12-oz. bag frozen artichoke hearts, large pieces halved
  • 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
  • 2 tablespoons tahini
  • 1 clove garlic, minced
  • ½ teaspoon cracked black pepper
  • ½ cup chopped scallions (green onions)
  • ½ cup chopped fresh parsley
  • Sea salt and freshly ground black pepper, to taste

Instruction

  • Bring a large pot of water to boiling. Remove 4 strips of peel from lemon. Add penne, leeks, and lemon peel; cook according to pasta package directions. Add artichoke hearts the last 5 minutes of cooking. Add lentils the last 1 minute of cooking.
  • Squeeze 2 tablespoons lemon juice into a small bowl. Whisk tahini, garlic, and cracked pepper into bowl with lemon juice. Drain pasta mixture, reserving 1 cup cooking liquid. Remove and discard lemon peel.
  • Return pasta to the pot and stir in sauce, scallions, and parsley. Add ½ to 1 cup of the pasta cooking water to the mixture to help coat the pasta with sauce. Reheat gently if necessary. Season with salt and ground pepper.