Red Lentil Spaghetti with Cherry Tomatoes, Fresh Basil & Toasted Pistachios
Red Lentil Spaghetti with Cherry Tomatoes, Fresh Basil & Toasted Pistachios
30 minutes total
- Chickpea and Red Lentil
- Easy
- Extra Virgin Olive Oil
- Long
- No Meat
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Shallot, sliced |
| 2 | Pints cherry tomatoes, halved |
| ¾ | Cup toasted salted pistachios, coarse chopped |
| 6 | Fresh basil leaves, torn |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil; cook pasta 1 minute less than package directions.
Step 2
Meanwhile in a skillet sauté shallot over medium heat for about five minutes or until translucent.
Step 3
Add tomatoes, turn up heat to high and blister over high heat, about three minutes. Season with salt and pepper.
Step 4
Drain pasta reserving 3/4 cup of pasta cooking water, toss altogether with sauce for one minute over high heat.
Step 5
Stir in basil and top with pistachios before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta