in Italy

Orecchiette with lentils

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Ingredients for 4 servings:

  • 200 g lentils (Puy lentils or Italian mountain lentils)
  • 750 ml vegetable stock
  • 300 g pasta (orecchiette)
  • 1 onion(s), sliced
  • 2 carrots, cut lengthwise into thin slices
  • 1 clove(s) garlic, thinly sliced
  • 50 g Parmesan, fine shavings
  • 2 tbsp olive oil
  • 4 tbsp crème fraîche
  • salt and pepper
  • 2 tbsp pesto, red

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Pasta with Puy lentils or Italian mountain lentils

Wash the lentils and cook in the boiling broth for about 20 minutes. Cook the orecchiette until al dente. Heat oil in a pan. Sauté the carrots, onions, garlic, and lentils for 5 minutes. Stir in the crème fraîche. Season with salt, pepper, and pesto. Fold in the orecchiette, heat through again, and sprinkle with Parmesan cheese. Be sure to use small green lentils from Puy in France or Italian mountain lentils for this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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