Red Lentil Spaghetti

with Cherry Tomatoes, Fresh Basil & Toasted Pistachios

Barilla Red Lentil Spaghetti pasta package

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Barilla Red Lentil Spaghetti

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Ingredients 4 Servings


  • 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
  • Salt and black pepper to taste
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  • Bring a large pot of water to a boil; cook pasta 1 minute less than package directions.

  • Meanwhile in a skillet sauté shallot over medium heat for about five minutes or until translucent.

  • Add tomatoes, turn up heat to high and blister over high heat, about three minutes. Season with salt and pepper.

  • Drain pasta reserving 3/4 cup of pasta cooking water, toss altogether with sauce for one minute over high heat.

  • Stir in basil and top with pistachios before serving.

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