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🍽️ Lentil pasta with pesto and Brussels sprouts

531 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• salt
• 250 g lentil pasta
• 1 clove garlic
• 80 g sun-dried tomatoes in oil (drained)
• 50 g Parmesan block (30 % fat in dry matter)
• 30 g pine nuts (2 tbsp)
• 8 tbsp olive oil
• 0.5 organic lemon (zest and juice)
• pepper
• 5 g basil leaves (1 handful)

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts and wash them thoroughly.
2. 2. Cut each Brussels sprout in half.
3. 3. Bring water to a boil and add some salt.
4. 4. Cook the halved Brussels sprout florets in the boiling salted water for 5 minutes.
5. 5. Drain the Brussels sprouts and rinse them briefly with cold water to stop the cooking process.
6. 6. Let the Brussels sprouts drain well.
7. 7. Cook the lentil pasta in a separate pot with salted water for 8 minutes, as indicated on the package.
8. 8. Drain the pasta and let it drain.
9. 9. Peel the garlic clove and chop the sun-dried tomatoes into small pieces.
10. 10. Grate the Parmesan cheese finely.
11. 11. Heat a frying pan over medium heat.
12. 12. Toast the pine nuts in the hot pan without additional fat for 3 minutes.
13. 13. Place the garlic, sun-dried tomatoes, grated Parmesan, and toasted pine nuts into a mixing cup.
14. 14. Add the oil and 3 to 4 tablespoons of water.
15. 15. Puree the mixture with a hand blender until smooth.
16. 16. Season the pesto with salt, pepper, lemon zest, and lemon juice to taste.
17. 17. Wash the basil and shake it dry.
18. 18. Mix the drained pasta with the prepared Brussels sprouts.
19. 19. Serve the dish with the pesto and garnish with the fresh basil.

Nutrition per serving

• kcal: 531
• Protein: 28 g · Fett/Fat: 29 g · Carbs: 39 g