Red lentil penne with Sicilian pesto
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Sicilian pesto is made with tomato as well as basil, giving it a light red colour. Here we add ricotta to give it a creamy texture and a lighter flavour.
Ingredients
Serves 2-3
Preparation 10min
Cooking 10min
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250 g red lentil penne
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25 g (¼ cup) flaked almonds, toasted
Sicilian pesto
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½ garlic clove
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70 g blanched almonds
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80 g grated parmesan
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500 g truss tomatoes, roughly chopped
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4-5 semi-dried tomatoes
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1 bunch of basil, leaves picked and a few reserved for serving
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150 g ricotta
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60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
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salt and freshly ground black pepper, to taste