Red lentil rotini with celery pesto, potatoes, string beans and toasted almonds

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MASTERY Level
25 min
224 Views
 
MASTERY Level
4 People
25 min
INGREDIENTS for 4 people

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

salt

 

 

Preparation

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.

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