Lentil & Basil Pesto Pasta – Lentils.org

Lentil & Basil Pesto Pasta

  By lentilsorg      

July 13, 2015

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  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 8
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Directions

  1. IN the bowl of food processor, add basil, garlic, pine nuts, lentils, and lemon juice. Pulse, then add oil and purée. Add Parmesan cheese and process once more. Season with salt and pepper. Set aside.
  2. BRING a large pot of salted water to a boil. Add pasta and cook until “al dente” or until desired texture is reached. Drain and toss with 1 Tbsp (15 mL) of oil to prevent pasta from sticking.
  3. HEAT remaining 1 Tbsp (15 mL) of oil in sauté pan while pasta is cooking. Add cherry tomatoes and cook just until heated through. Add lentils and season with salt and pepper. Remove from heat and reserve.
  4. TOSS pasta, sautéed tomato mixture, and pesto in a large bowl.
  5. GARNISH with Parmesan cheese, basil, and a drizzle of olive oil as desired. Serve immediately.

Ingredients

Pesto

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

Pasta

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

salt & ground black pepper, to taste

extra virgin olive oil, for garnish

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories450
Sodium280 mg
Potassium212 mg
Protein14 g
Cholesterol5 mg
Sugar2 g
Total Fat24 g
Saturated Fat3.5 g
Total Carbohydrates45 g
Dietary Fiber5 g