RED LENTIL SPAGHETTI WITH SHALLOT, MULTICOLOR TOMATOES AND TOASTED NUTS
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
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.