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1 cup (250 mL) packed fresh basil leaves (reserve a few leaves for garnish)
1 garlic clove
¼ cup (60 mL) toasted pine nuts
½ cup (125 mL) cooked or canned green lentils, drained and rinsed
3 Tbsp (45 mL) lemon juice
1⁄3 cup (80 mL) canola oil
½ cup (125 mL) grated Parmesan cheese (reserve some for garnish)
salt & ground black pepper, to taste
3½ cups (875 mL) dry farfalle (bowtie) or your favourite pasta
2 Tbsp (30 mL) canola oil
1 cup (250 mL) cherry tomatoes, halved
½ cup (125 mL) cooked green lentils
extra virgin olive oil, for garnish
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