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  • Kim Watson-Pitts

RECIPE: Lentil Pasta with Pesto & Tomatoes





You are going to LOVE this one …. because it has just 3 main ingredients!


It’s packed with fiber and plant-based protein, and is meal-prep friendly (just double or triple it).


If you haven’t tried bean-based pasta, now is the time! They’re more filling than regular pasta and help keep you feeling fuller longer.


NOTE: Chickpea-based pasta will work, too.


Lentil Pasta with Pesto & Tomatoes

(serves 2)


  • 4 oz (115 g) dry lentil pasta

  • 1 Tbsp olive oil

  • 2 cups (350 grams) cherry tomatoes

  • Salt & pepper to taste

  • 3 Tbsp your favorite prepared pesto

  • Optional: Feta or goat cheese for topping


Cook the pasta in boiling water according to package directions.


While it cooks, heat the olive oil in a nonstick skillet over medium heat. Add the tomatoes, and cook until soft, seasoning with salt and pepper. When the pasta is done, add it and the pesto to the skillet and toss until well coated.


Top with optional cheese and serve.


So DELICIOUS. Try it and let me know what you think! ⬇️⬇️⬇️


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