Anti Inflammatory Classic Lentil Pesto Pasta
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green or brown lentils, rinsed
- 1 bay leaf
- ½ tsp salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese, plus more for serving
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ cup extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz short pasta (such as fusilli, penne, or rigatoni)
- 1 tbsp salt
- ½ cup reserved pasta water
For finishing
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes (optional)
For serving
- parmesan cheese, for serving
Can be omittedparmesan cheese
Instructions
- 1
Place the rinsed lentils and bay leaf in a medium saucepan and cover with 3 cups of cold water. Bring to a boil over high heat, then reduce to a steady simmer. Cook, uncovered, for 20–25 minutes, until the lentils are tender but still hold their shape — they should yield easily when pressed between two fingers with no chalky center. Stir in the 1/2 tsp salt in the last 5 minutes of cooking. Drain, discard the bay leaf, and set aside.
- 2
While the lentils cook, toast the pine nuts in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
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