pesto parmesan spinach red lentil pasta
this is an easy and flexible pasta dish, with pesto, parmesan and options for the veggies. serve it cold or hot for the ultimate versatility.
Servings: 4 people
Ingredients
- 2 + 1/2 cups uncooked red lentil pasta of choice
- 1/2 cup parmesan cheese freshly grated and extra for topping
- 1/2 cup basil pesto if you need a quick recipe, i'll include mine below as well
- 2 cups fresh spinach or fresh arugula
- 1 cup cherry tomatoes or diced tomato
- 2 tbsp extra virgin olive oil
homemade basil pesto (if you need a recipe)
- 2 cups basil leaves
- 1/3 cup pine nuts
- 1/3 cup extra virgin olive oil
- 1/2 cup parmesan
- 1 lemon, juiced
- 3 cloves garlic
- pepper to taste
- 1/8 tsp salt
Instructions
- if you need to prepare your pesto first, you can put all of the ingredients except for the olive oil in your food processor and proceed to blend, streaming the oil in as you go, until desired consistency.
- next, prepare your pasta per the package directions-- i try to do it a bit al dente because you will sautee it further with the pesto, parmesan and veggies!
- now, heat your cast iron pan with a tbsp of olive oil over medium heat-- once hot, place your cherry tomatoes or diced tomato chunks and fry for 2-3 minutes, before turning down the heat to low and adding your spinach.
- allow spinach to wilt and then add your pasta, remaining tbsp of olive oil, pesto and parmesan, tossing everything together as you add it, coating well.
- turn off heat and serve immediately. alternately, this pasta is also delicious cold-- place it in the fridge and serve it the following day as a cold pasta salad.