RED LENTIL SPAGHETTI WITH SHALLOT, MULTICOLOR TOMATOES AND TOASTED NUTS

307 Views
 
MASTERY Level
30 min
308 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

11.05 oz Barilla red lentil Spaghetti

4 tbs evoo, divided

2 pints multicolor tomatoes

1 cup sliced shallots

salt and black pepper T.T.

2 tbs toasted pistachios

2 tbs toasted pine nuts

2 tbs toasted hazelnut

2 tbs basil, julienne

 

 

Preparation

Place a pot of water to boil.

Meanwhile in a separate skillet sauté shallots with olive oil until wilted and slightly caramelized, about five minutes.

Add halved tomatoes and cook over high heat until blistered, season with salt and pepper.

Cook pasta according to box directions, drain and toss with sauce.

Stir in basil and top with toasted nuts before serving.

 

First courses Legume Long Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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