Serves: 4

Hands-on: 25 minutes

Cooking: 20 minutes

Ingredients

  • 2 tablespoons olive oil
  • Finely grated zest and juice of 2 lemons
  • 1 bunch basil, leaves picked
  • 1 cup baby rocket leaves
  • 2 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon Italian spice booster (see below)
  • 3 x 400 g tins lentils, drained and rinsed
  • 4 cups baby spinach leaves
  • 4 cups cooked wholegrain penne

Method

1. Place the oil, lemon zest and juice, basil, rocket, spring onion, garlic and spice booster in a food processor and blend until smooth, adding a little water, if needed, to loosen.

2. Season with freshly ground black pepper. Transfer the pesto to a large bowl.

3. Add the lentils, baby spinach and penne, season with freshly ground black pepper and toss to combine. Serve.

 

Italian Spice Booster:

This is the go-to seasoning blend for pasta sauces, but you can also sprinkle it on vegetables or potatoes for extra flavour, or mix it into salad dressings.

MAKES ABOUT ⅔ CUP

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried marjoram
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary

 

 

Herbed Greens and Lentil Penne recipe extracted from The CSIRO Women’s Health & Nutrition Guide by Dr Jane Bowen, Associate Professor Bev Muhlhausler & Gemma Williams (Macmillan Australia, $39.99). Photography by Rob Palmer.

© Prevention Australia
Tags:  lentilpasta