Pulses, Pesto & Pasta – Oh My!

Ingredients

3 cups (750 mL) whole red lentils, cooked and drained well

1 lb (500 g) penne pasta, cooked and drained

1 quart (1 L) pesto

3 cups (750 mL) baby spinach, washed and drained, roughly chopped

1 cup (250 mL) pepperoncini, thinly sliced

2 cups (500 mL) parmesan cheese, grated