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.