Pasta made with legumes is very versatile and ideal for those suffering from gluten intolerances, for those who love a natural cuisine or do not have much time to cook legumes or who want to alternate and consume them in another way.
Red lentil pasta is one of the most popular because it has an attractive color and also very simple to season. Perfect with the classic tomato sauce or seasonal vegetable. In addition, it perfectly keeps the “al dente” cooking and is excellent to consume even cold.
A good extra virgin olive oil and Parmigiano (or vegan cheese) would be enough to have a rich nutritional and tasty dish.
My gluten free lentil pasta salad is made with vegetables from my garden, enriched with a pinch of chilli pepper. In this recipe, chili powder replaces the rich flavor of the anchovies with which broccoli are usually seasoned in Southern Italy.
Red lentil pasta salad: Ingredients
200 g (7 oz) red lentil pasta
6 broccoli florest, steamed
1 onion, chopped
half a teaspoon of chili pepper
3/4 tbsp extra virgin olive oil
Pinch of sea salt
Red lentil pasta salad: Method
- Cook the pasta al dente, in boiling salted water, according the instruction of the package.
- In a bowl, heat 3 tablespoons of oil, add the onion, broccoli and season. Add salt, pepper and mix.
- Add the pasta and mix until the ingredients are amalgamated. When the fire is off, add another tablespoon of oil. Serve lukewarm.