Summery Pasta and Pulses

1 comment

I come back with this easy peasy pasta (but sooooo good!), fragrant of summer. I take this chance to apologize for the long absence 😳 and to say hello and welcome to all the new chef (a lot of them!). In these months, however, I have been gathering some nice recipes I hope to post in the coming days, let’s see if I can be a bit more constant!

(serves 2 and a half):
your favorite pasta
3 good handfuls of grass peas, shelled
3 good handfuls of red lentils, shelled
some ripe tomatoes
1 clove of garlic
a few leaves of basil
extra virgin olive oil

In mid afternoon I soaked the grass peas, washed and chopped tomatoes, removed their seeds, thinly chopped and let them season with a drizzle of olive oil, salt, pepper and chopped basil. After a couple of hours I drained the grass peas, I put them in a pressure cooker with lentils and cooked for about a quarter of hour from the whistle. You can also cook them in a regular pot, calculating 25-30 minutes (they must go pulpy), or perhaps is even better, because you can measure out the amount of water (I had put too much). To this cream, which has the same texture as hummus, I added a clove of finely grated garlic and a pinch of salt, and put it all aside. Just before draining the pasta I heated the cream in a pan and added tomatoes, salt and pepper, then I combined this mixture to the pasta, add a bit of e.v.o. oil and a leaf of basil, raw, from my the balcony. Delicious! (Now I’m going to comment on your delights!)

Chef: Cri from VeganBlog

  1. EleonoraNW3 2 July 2011 at 20:52

    Oh it’s lovely!! So fresh! I very much like the pic as well 🙂

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