Ingredients
- 100 g lentil or pea penne
- 2 clove garlic
- 25 g pine nuts
- ¾ pack fresh basil
- ½ dl olive oil
- 1 tsp salt
- 50 g parmesan
Method
- Boil the lentil pasta in salted water.
- Add garlic, pine nuts, olive oil, fresh basil and salt to a bowl and mash everything with an immersion blender or a mortar.
- Once nice and smooth, stir in grated parmesan.
- Drain the pasta, and mix with a third of the pesto. Top with more parmesan.
- If you follow the weekly menu, set aside two thirds of the pesto for other dinners this week.
