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🍝 Creamy Red Lentil Pasta with Pesto and Arugula

552 kcal · 30 min · 4 servings

Ingredients

• 50 g Pine nuts
• 2 small garlic cloves
• 125 g dried tomatoes in oil (drained)
• 4 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp lemon juice
• salt
• pepper
• 80 g arugula (1 bunch)
• 10 g basil (0.5 bunch)
• 1 red onion
• 250 g cherry tomatoes
• 250 g lentil pasta

Instructions

1. 1. Preheat a pan over medium heat.
2. 2. Toast the pine nuts in the pan for 3 minutes without adding extra fat.
3. 3. Remove the pine nuts from the pan and let them cool down completely.
4. 4. Peel the garlic clove and chop it finely.
5. 5. Place 40 grams of the cooled pine nuts, the chopped garlic, the sun-dried tomatoes, 3 tablespoons of oil, vinegar, and lemon juice into a blender.
6. 6. Blend the ingredients into a smooth paste.
7. 7. Season the pesto to taste with salt and pepper.
8. 8. Wash the arugula and basil under running water.
9. 9. Dry the greens thoroughly, for example using a salad spinner or a kitchen towel.
10. 10. Chop the arugula and basil roughly.
11. 11. Peel the onion.
12. 12. Cut the onion into thin strips.
13. 13. Wash the tomatoes.
14. 14. Cut the tomatoes in half.
15. 15. Bring a large pot of water to a boil and salt it generously.
16. 16. Cook the lentil pasta in the boiling water according to the package instructions until al dente.
17. 17. Drain the pasta in a colander and let it drain well.
18. 18. Heat the remaining oil in a large pan.
19. 19. Sauté the onion strips in the pan for 2 minutes over medium heat.
20. 20. Add the halved tomatoes to the onion.
21. 21. Cook the tomatoes along with the onion for another 2 minutes.
22. 22. Add the prepared pesto to the pan.
23. 23. Add the drained pasta.
24. 24. Add the chopped arugula and basil.
25. 25. Mix everything well until the ingredients are warm and combined.
26. 26. Serve the pasta and garnish it with the remaining pine nuts.

Nutrition per serving

• kcal: 552
• Protein: 27 g · Fett/Fat: 27 g · Carbs: 50 g