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Sundried Tomato and Artichoke Ditalini

This Sundried Tomato Ditalini recipe creates a tender pasta base for creamy yogurt, earthy chickpeas, and a garden variety of herbs, all held together with DaVinci Ditalini.

Ingredients

1 lb Divinci Ditalini Pasta
2 TBSP Salted Butter
1 TBSP DaVinci Olive Oil + more for serving
½ Cup Diced Leeks
4 Cloves Roasted Garlic
4 Sundried Tomatoes
2 Large Artichoke Hearts, diced
2 tsp Fig Jam
¼ Cup Dry White Wine
¼ Cup Chicken Stock
½ Cup Marscarpone
½ Cup Chopped Fresh Parsley
½ Cup Chopped Fresh Basil
Optional - Ricotta and chili oil to serve

Directions

1. Cook the ditalini in salted boiling water for 4 minutes. It will still be very al dente. Drain and set aside.
2. In a large skillet, heat butter and olive oil until the butter starts to brown slightly, 2-3 minutes.
3. Add the leeks, season with salt and pepper, and cook for 2 minutes. Add roasted garlic, artichokes, and sun dried tomatoes. Cook additional 2 minutes.
4. Stir in the fig jam, then deglaze the pan with the white wine. Stir in the chicken stock. Let reduce slightly. Add the mascarpone and stir until combined.
5. Stir in the cooked pasta, stirring until the sauce is mostly absorbed by the pasta. Stir in the fresh herbs.
6. Serve with a dollop of ricotta, and extra drizzle of olive oil, and a bit of chili oil for heat. Enjoy!
Credit: Liz Buuck @buuckfarmsbakery

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