Red Lentil Pasta with Burst Tomatoes and Rocket

Make red lentil pasta with burst tomatoes and rocket, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
75 g Red lentil pasta (Dry weight. Made only from lentil flour, which is what gives it the protein.)
200 g Cherry tomatoes
2 cloves, about 6 g Garlic
8 g Olive oil
A pinch Chilli flakes
40 g Rocket
10 g Pine nuts
Of half a lemon Lemon zest
A handful, torn Fresh basil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Cook the pasta in well-salted water for a minute less than the packet says. Lentil pasta goes from firm to mush faster than wheat, so taste it early.
2. While it cooks, warm the oil with the sliced garlic and chilli flakes over a low heat, then add the tomatoes and a pinch of salt. Turn the heat up and cook for six minutes, pressing them with a spoon as they soften, until they burst and make a sauce.
3. Toast the pine nuts in a dry pan for two minutes.
4. Drain the pasta, keeping a cup of the water. Toss it through the tomatoes with a splash of the water, then the rocket, lemon zest and basil. Pine nuts on top.

Check ingredient packaging for allergen information.
Pine nuts are seeds and are not on the UK list of tree nuts, though people with nut allergies are often told to avoid them.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/red-lentil-pasta-burst-tomatoes-rocket

AI-generated images illustrating the recipe.

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