Photo from Explore Cuisine
Corned beef is the first thing to come to mind for most people, when it comes to deciding what to eat on St. Patrick’s Day. But if you’re looking for a delicious, green, vegetarian dish, try this super-simple Green Lentil Penne with Deconstructed Pesto recipe from Explore Cuisine.
All you need to complete this dish is some penne pasta, olive oil, garlic cloves, fresh basil, pine nuts and Parmesan cheese. Hold the Parmesan cheese to make this vegan. It can be made with any type of penne pasta you prefer, but we suggest trying Explore Cuisine’s Organic Green Lentil Penne.
Pulse based pastas, which are made with split peas, lentils, chickpeas, and various dried bean, are becoming increasingly popular because of the great nutrients and plant-based proteins provided.
Green Lentil Penne with Deconstructed Pesto
1 box green lentil penne cooked, drained
2 tbsp olive oil
3 garlic cloves sliced thin
Handful fresh basil leaves rough torn
3 tbsp pine nuts toasted Parmesan cheese (optional)
Heat oil in a small sauté pan. Add garlic and cook one minute. Boil 8 cups of water and add pasta. Cook for 7-9 mins, drain. Toss penne with garlic oil. Gently fold in torn basil
Season with salt and chile flakes.
Garnish with pine nuts. Add cheese if desired.