Macaroni with Pardina Lentils and Pesto

  • Level

  • Servings

  • 300 g macaroni
  • Half cup fresh basil leaves
  • Half cup walnuts
  • 50 g de parmesan cheese
  • 2 cloves garlic
  • olive oil
  • salt
  • 200 g cooked pardina lentils


  • Step 1
    Prepare the pesto: put into the container of a processor the basil leaves, walnuts, parmesan cut into pieces, garlic and a little salt and pepper. Process until it has the consistency of breadcrumbs. Turn into a bowl and add the olive oil; mix.
  • Step 2
    Cook the macaroni until “al dente”, approximately 10 minutes. Strain and refresh for a few seconds under cold water.
  • Step 3
    Heat a little olive oil in a frying pan and put in the pasta with the pardina lentils; sauté for 2-3 minutes. Add the pesto, stir, take off the heat and serve at once.

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