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Recipe by

Lentils.org

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Lentil & Basil Pesto Pasta

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 8

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

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

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.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 450
  • Total Fat 24 g
  • Saturated Fat 3.5 g
  • Cholesterol 5 mg
  • Carbohydrates 45 g
  • Dietary Fibre 5 g
  • Sugar 2 g
  • Protein 14 g
  • Sodium 280 mg
  • Potassium 212 mg
  • Folate 61 mcg

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