A nutritious dish as shown by Chef Andrea Tranchero #AtHomeWithBarilla. Watch the video here
- Total Fat
- Total Carbohydrates
Ingredients 4 Number of Servings
Ingredients for 4 people
- 340g Barilla Fusilli
- 1 jar Barilla Basilico sauce
- 2 garlic cloves, chopped
- 1 red chilli, sliced
- 80ml Extra Virgin Olive Oil
- 50g Pecorino Romano, freshly grated
- 1 bunch kale, sliced into strips
- Rock salt, for pasta water
- Salt and pepper, to taste
For the lentils
- 120g dry brown lentils, soaked in water
- 1 bay leaf
- 1 garlic clove
- 50g smoked pancetta, or bacon
In a large pot, add the lentils to cold water and bringing the water to the boil, cook for 15 minutes. After 15 minutes, drain and set aside.
COOK THE PASTA
In a large pot, bring water to boil. Once boiling, add rock salt, we recommend 7g per litre of water. When the water is boiling, add the Fusilli and stir well while cooking.
PREP THE SAUCE
In the meantime, in a large casserole dish, add the garlic and chili with a drizzle of olive oil and gently cook until golden. Add the lentils, pancetta and sauce and simmer together for 3 minutes.
COMBINE AND SERVE
Drain the pasta two minutes before the suggested time and toss it into the frying pan with your sauce. Add the kale and allow the pasta to finish cooking to “al dente” in the sauce. Add some pasta water to help emulsify the sauce if it is too dry. Remove from the heat and finish by mixing in the Pecorino and remaining olive oil.