| 1 box | BARILLA Campanelle |
| 2 cups (2 medium) | leeks, white part only |
| 8 ounces | smoked mozzarella cheese |
| 6 whole | artichokes (may substitute 2 9-ounce packages frozen artichoke hearts, thawed) |
| 2 tablespoons | lemon juice |
| 1/3 cup | extra virgin olive oil |
| 1 clove | garlic, crushed |
| 2 sprigs | fresh thyme |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/3 cup (2 ounces | pancetta, chopped |
BRING a large pot of water to a boil.
CUTleeks and mozzarella chees into small cubes.
CLEAN artichokes by slicing 1/4 inch off the top and bottom. Remove all of the tough outer leaves, leaving a quarter of the artichoke remaining. Cut the artichoke in half lengthwise and remove the choke. Cut into thin slices and soak in a bowl of water with lemon juice to prevent browning.
HEAT olive oil in a large skillet over medium high heat. Add garlic and 1 sprig of thyme; saute 1 minute.
ADD pancetta and cook until it gets browned; 3-5 minutes.
ADD leeks and artichokes. Saute an additional 4-6 minutes. Season with salt and pepper to taste. Set aside.
COOK pasta according to package directions. Drain, reserving a small amount of pasta cooking water.
ADD hot pasta to skillet and toss. Stir in cheese and parsley. Thin with pasta cooking water if dersired.
TRANSFER to a serving platter or bowl.