John Myers
Pasta with Pea and Lentil Vegetables
The perfect pasta with pea and lentil vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Pasta croissants
- 150 g Green frozen peas
- 150 g Lentils red
- 1 piece Celery bulb with green
- 3 piece Carrots
- 1 piece Fresh onion
- 1 Clove of garlic large
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 2 tbsp Finely grated mountain cheese
- Salt and pepper
- 0,25 Vegetable broth
- Cut the leaves from the celery tuber, wash, pat dry and cut into small pieces. Peel the tuber and cut into small pieces. Peel the carrots with an asparagus peeler and cut into fine pieces. Peel the onion and the clove of garlic and chop finely. Sauté everything in a large pan with oil until translucent, add the celery leaves. Pour in the vegetable stock. Add the peas, lentils and tomato paste and bring to the boil. Add the croissant noodles and cook until everything is done. With salt and pepper to taste. To serve, sprinkle with the grated cheese.
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