Quick Lentil Pasta with Pesto & Tomatoes

You are going to LOVE this one …. because it has just 3 main ingredients and is quick to toss together!

This recipe is packed with fiber and plant-based protein! It's also meal-prep friendly. You can easily double or triple it.

If you haven’t tried bean-based pasta, now is the time! Pasta made with lentils is more filling than regular pasta and helps keep you feeling fuller longer.

The secret that makes this recipe so quick is by using a premade pesto sauce! One with good ingredients would be Delallo Simply Pesto Traditional Basil.

NOTE: Chickpea-based pasta will work, too.

Lentil Pasta with Pesto & Tomatoes

(serves 2)

• 4 oz (115 g) dry lentil pasta

• 1 Tbsp olive oil

• 2 cups (350 grams) cherry tomatoes

• Salt & pepper to taste

• 3 Tbsp your favorite prepared pesto

• Optional: Feta or goat cheese for topping

Cook the pasta in boiling water according to package directions.

While it cooks, heat the olive oil in a nonstick skillet over medium heat. Add the tomatoes, and cook until soft, seasoning with salt and pepper. When the pasta is done, add it and the pesto to the skillet and toss until well coated.

Top with optional cheese and serve.

So DELICIOUS. Try it this week, you won't regret it! And don't forget to make enough for left overs.

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