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.
Cook the macaroni until “al dente”, approximately 10 minutes. Strain and refresh for a few seconds under cold water.
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.
