Red Lentil Rotini with broccoli and Pesto Genovese

Red Lentil Rotini

Made with

Barilla Red Lentil Rotini

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Prep
Cook
Skill
Beginner
845
CALORIES
48.2g
TOTAL FAT
35.1g
PROTEIN
59.2g
TOTAL CARBOHYDRATES

Ingredients 3 Number of Servings

1 box Barilla Red Lentil Rotini

1 jar Barilla Pesto Genovese

40ml Extra Virgin olive oil

1 red chilli

1 clove garlic, sliced

½ onion, thinly sliced

1 broccoli head, florets separated from stem

Salt and pepper, to taste

Rock salt, for cooking water

 

Instructions

  • Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Red Lentil Rotini into the water and stir. Cook as per instructions on the box.


  • In a large fry pan add the oil and garlic. Sautee until softened, then add onion and chilli and cook for 3-4 minutes.


  • Three minutes before the pasta is ready, add the broccoli florets into the pasta water. Drain the pasta when ready, reserving ½ ladle of cooking water.


  • Spoon Pesto Genovese into a bowl, and toss drained pasta, broccoli and reserved cooking water into the bowl, along with the onion and chilli. Mix until combined and all ingredients are well coated with Pesto Genovese. Serve immediately.

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