Orecchiette with Minted Lentils and Feta Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 15 mins
A new pasta dish from the cookbook, Graze, by Jason Roberts.
100 g green beans
150 g orecchiette
2 cloves garlic, chopped
400 g tinned brown lentils, drained and rinsed
2 Tbsp chopped mint
1 1/2 Tbsp balsamic vinegar
1 small Spanish onion, sliced
1/2 cup basil leaves, torn
75 g reduced-fat feta, crumbled
Bring a large saucepan of salted water to the boil. Add the beans and cook for three minutes. Remove with a slotted spoon and set aside. Cut the beans into thirds. Add the orecchiette to the water and cook according to the instructions on the packet. Drain and set aside.
Orecchiette is a small 'ear' shaped pasta. Any short pasta can be used (eg. shells, twists or penne) but the orecchiette holds the lentils inside it like a mini cup.
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