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Recipes
Fresh Pasta with Sun-Dried Tomato Pesto and Red Lentils

Fresh Pasta with Sun-Dried Tomato Pesto and Red Lentils

Main course | Easy | 20 minutes

Preparation time

10 minutes

Cooking Time

10 minutes

Main course

Easy

Total time: 20 minutes

Read mode Print

Vegetarian

Recipe details

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Ingredients

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15 ml of canola oil
1 onion, chopped
4 cloves garlic, minced
Salt (to taste)
Pepper (to taste)
1 ml of red pepper flakes
750 ml of vegetable broth
250 ml of red lentils, rinsed and drained
60 ml of sun-dried tomatoes, chopped
60 ml of tomato pesto
1 pkg (350 g) of fresh angel hair pasta nests
60 ml of olive oil
Aragula (to taste)
Shaved parmesan (to taste)

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Directions

In a large covered skillet, heat oil over high heat and sauté onion and garlic for 3 minutes. Season with salt and pepper to taste, then add red pepper flakes and mix.
Add vegetable broth and lentils. Bring to a boil and cook for 4 minutes.
Reduce heat to medium, add sun-dried tomatoes and pesto and mix well. Add pasta, cover and continue cooking for 3 minutes. Turn nests over, then mix.
Divide pasta among plates. Drizzle with olive oil and top with arugula and Parmesan to taste.

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