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Pasta Salad with lentils, pesto & beans

This week I saw at coles that you could get 1 (out of possibly 4) free cooking books if you spend $50 or more. Right? I step in that place, I spend 200 bucks.

Nevertheless, I got the Healthy cooking books and I am separating already the recipes I'm interested in.
The first one is this salad one.


Image source: taste.com.au

Pasta Salad with lentils, pesto & beans

Source: Coles | Taste Healthy meals cook book - Page 04
Serves: 04 | Prep: 10 mins | cooking: 15 mins

Ingredients
 250g baby tomato medley mix, halved
 200g Barilla gluten free penne
 200g green beans, trimmed, sliced
 400g can brown lentils, rinsed, drained
 25g (1/3 cup) shaved parmesan or vegetarian hard cheese
 60g (1/4 cup) basil pesto
 1/3 cup small fresh basil leaves


Method
  • Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Place the tomatoes, cut side up, on the prepared tray. Spray with olive oil. Roast for 15 minutes or until softened slightly. Set aside to cool.
  • Meanwhile, cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente, adding the beans in the last 2 minutes of cooking. Transfer to a colander and refresh under cold running water. Drain well.
  • Transfer pasta and beans to a large bowl. Add the lentils, tomato, parmesan, basil pesto and basil leaves. Season with pepper. Toss to combine.


Vic Lic

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