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.
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.
Taste and then season with salt and pepper as required.
Stir the pesto into the Red Lentil Fusilli pasta. Serve.
Ingredients
Directions
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.
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.
Taste and then season with salt and pepper as required.
Stir the pesto into the Red Lentil Fusilli pasta. Serve.