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Red Lentil Pasta With Basil-Pistachio Pesto [Vegan, Gluten-Free]

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The pasta is made from red lentils. The fresh pesto is accented with lemon, red pepper flakes, and smoked paprika in lieu of parmesan cheese. And the tomatoes add pops of vibrant color and bursts of juiciness. Altogether, this simple Mediterranean-style pasta dish is a complete meal in a bowl. Hint: It’s a scrumptious pick for a Meatless Monday!

Red Lentil Pasta With Basil-Pistachio Pesto [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

600

Serves

1

Ingredients

To Make the Pesto:

  • 2 cups packed fresh basil leaves
  • 1/2 cup shelled roasted pistachios
  • 2 to 3 large chopped garlic cloves
  • Zest of 1 small lemon
  • 2 teaspoons lemon juice
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon each crushed red pepper flakes and smoked paprika
  • 1/2 cup extra-virgin olive oil

To Make the Pasta:

  • 2 1/2-ounces red lentil pasta or gluten-free pasta of choice
  • 1 cup heirloom cherry or grape tomatoes
  • 3/4 teaspoon avocado oil
  • 3 tablespoons fresh vegan basil-pistachio pesto
  • Pinch of sea salt

Preparation

To Make the Pesto:

  1. In a food processor, pulse all ingredients except olive oil until finely chopped. Then drizzle in olive oil and puree until desired consistency. Makes 1 cup.

To Make the Pasta:

  1. In a medium saucepan, boil pasta according to package directions, about 8 minutes.
  2. Meanwhile, heat a cast iron skillet over high heat. In a medium bowl, toss the tomatoes with the avocado oil until lightly coated. Add the tomatoes to the hot skillet and cook while shaking the pan a couple times until tomatoes are blistered and browned, about 2 minutes.
  3. Drain the pasta, toss with desired amount of pesto (hint: try 3 tablespoons), and transfer to a serving bowl. Top with the tomatoes a sprinkle of salt and serve.

Notes

Kick up taste in vegan pesto by way of lemon (zest and juice!), crushed red pepper flakes, and smoked paprika—and punch up protein and greenness by choosing pistachios as the nut of choice. Chill leftover pesto sauce in the refrigerator for up to 3 days.

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AUTHOR & RECIPE DETAILS


photo

Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.


 

 

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