Morning guys! Today I’m sharing one of my favourite go to mid week meals! Nothing beats pasta, especially pesto pasta! This ones a little more exciting as I’ve varied the nuts and I’ve added sundries tomatoes for more depth and flavour. Topped with more cheese and salty capers! A delicious, comforting and incredibly easy lunch! Great cold the next day too!
Ingredients – serves two
10g toasted pine nuts
15g toasted walnuts
half a clove of garlic, peeled
half a lemon, jucied
30g grated parmesan
80g sundried tomatoes in oil
salt and pepper
160g red lentil pasta
2 large handfuls of rocket
To serve –
a small handful of parmesan
2 heaped tsp capers
Blend the pesto in a food processor until combined and then add water to loosen and form a thick smooth paste.
Boil the pasta in water for 10 minutes or until cooked.
Drain and pour back into the pan.
Stir through the pesto and rocket until combined and wilted.
Divide the pasta between two bowls.
Top with the parmesan and capers.