Red Lentil Pasta

Ingredients

• 50 g Pine nuts
• 2 small cloves garlic
• 125 g sun-dried tomatoes in oil (drained)
• 4 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp lemon juice
• Salt
• Pepper
• 80 g Arugula (1 bunch)
• 10 g basil (0.5 bunch)
• 1 Red Onion
• 250 g Cherry Tomatoes
• 250 g lentil pasta

Instructions

1. 1.

   Toast the pine nuts in a hot pan without fat over medium heat for 3 minutes; then let them cool down. Peel and chop the garlic.

2. 2.

   Finely puree 40 g of pine nuts with garlic, sun-dried tomatoes, 3 tbsp of oil, vinegar, and lemon juice. Season the pesto with salt and pepper.

3. 3.

   Wash, shake dry, and roughly chop the arugula and basil. Peel and slice the onion. Wash and halve the tomatoes.

4. 4.

   Cook the lentil pasta according to package directions in plenty of boiling salted water until al dente. Drain in a sieve and let it drip.

5. 5.

   Meanwhile, heat the remaining oil in a pan. Sauté the onion in it for 2 minutes over medium heat. Add the tomatoes and sauté for 2 minutes.

6. 6.

   Add the pesto, pasta, arugula, and basil, mix, and serve garnished with the remaining pine nuts.