1 x 250g (8.82oz) Red Lentil Fusilli Pasta
280 g marinated sundried tomatoes
75 g pine nuts
20 g fresh basil leaves
2 garlic cloves
1 large red chilli, seeds removed (if you want a milder heat)
60 ml extra virgin olive oil
1 1/2 tbsp extra virgin olive oil (for the pasta)
Sea salt, and freshly ground black pepper to taste
1
Add the Red Lentil Fusilli pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
2
For the pesto, place the sundried tomatoes, pine nuts, red chilli, garlic, fresh basil leaves and extra virgin olive oil into a food processor or blender and process until smooth.
3
Taste and then season with salt and pepper as required.
4
Stir the pesto into the Red Lentil Fusilli pasta. Serve.
CategoryDinner, LunchCuisineKetogenic-Vegan
Ingredients
1 x 250g (8.82oz) Red Lentil Fusilli Pasta
280 g marinated sundried tomatoes
75 g pine nuts
20 g fresh basil leaves
2 garlic cloves
1 large red chilli, seeds removed (if you want a milder heat)
60 ml extra virgin olive oil
1 1/2 tbsp extra virgin olive oil (for the pasta)
Sea salt, and freshly ground black pepper to taste