Lentil Pasta

LENTIL & SWEET PIQUANTÉ PEPPER PASTA

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SERVING

Serves 4

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVING

Serves 4

PREP TIME

5 minutes

COOK TIME

20 minutes

Ingredients

  • 500 g shell pasta, cooked
  • 200 g (1 Large) Aubergine, sliced and grilled
  • 80 g Pine kernels
  • 2 Tbsp Basil pesto
  • 200 g Celery, sliced (2 sticks)
  • 220 g Brown lentils, cooked or 1 tin, drained
  • 400 g (1 jar) PEPPADEW® Piquanté Pepper and Garlic pasta sauce
  • Salt and pepper to taste
  • 1 Tbsp olive oil

Method

  • In a sauce pan heat the oil and brown the pine kernels.
  • Add the celery and saute for 2 – 3 minutes.
  • Add the PEPPADEW® Piquanté Pepper and Garlic pasta sauce, grilled aubergine, lentils and seasoning and stir through.
  • Add the pasta shells and stir well.
  • Serve hot with freshly grated Parmesan cheese.

Serving Suggestions

To gratinate the dish: Place in an oven dish, grate extra cheese over and put under the grill until a crust or crisp surface forms. Serve immediately.

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