Red lentil rotini with celery pesto, potatoes, string beans and toasted almonds
10 oz Barilla Red Lentil Rotini
7 oz potatoes
7 oz string beans
0.7 oz pale celery leaves
1.4 oz toasted almonds
7 oz almond milk
4 tsp cornstarch
salt and black pepper
For the celery pesto
5.6 oz celery leaves
2 oz untoasted peeled almonds
6 tbsp extra virgin olive oil
Blanch the celery leaves for 2 minutes in salted water.
Cool in iced water, drain and squeeze slightly.
Use a powerful blender to blend the leaves with the untoasted almonds, oil and salt. The pesto must be very smooth.
Boil the string beans in salted water – cooking time can vary from 4 to 8 minutes, just check the texture. Cool in iced water.
Cut the potatoes in less than 1/2 inch cubes. Crush the toasted almonds.
Prepare a light sauce by bringing the almond milk to the boil with the cornstarch and seasoning with salt and pepper. Add the celery pesto at the end.
Bring a pot of water to the boil and add salt.
Cook the Red Lentil Penne for 7-9 minutes.
Add the potatoes and green beans after two minutes.
Reserve a little cooking water to loosen up the sauce.
Drain and sauté in a pan with the celery sauce.
Season with plenty of ground pepper.
Garnish with green beans, toasted almonds and green celery leaves.