RIGATONI WITH SMALL SICILIAN GREEN LENTILS

INGREDIENTS X4 PEOPLE:

  • 400g green lentils
  • 1 bay leaf
  • 160g rigatoni
  • 1 onion
  • 2 celery sticks
  • 2 carrots
  • 4 tablespoons tomato pulp
  • 4 tablespoons extra virgin olive oil
  • 300g wild vegetables (borage, fennel, chard)
  • salt, pepper to taste

METHOD:

Soak the lentils for 1-2 hours and rinse them. Fry the onion, celery and chopped carrots in a saucepan with oil for 10 minutes, add the tomato pulp and after a few minutes the lentils and bay leaf about 1.5 liters of water. Continue cooking for 40 minutes, then add the cut vegetables, salt and cook for 10 minutes. Finally add the pasta and finish cooking. Serve with a drizzle of raw e.v olive oil and a sprinkling of pepper.

Ricette