Best Pasta With Lentils And Arugula Recipes

PASTA WITH LENTILS AND ARUGULA

Steps:

• Heat the oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt; cover, and cook until the onions wilt, about 20 minutes. Uncover; raise the heat to medium. Cook, stirring often, until the onions are dark brown, 20 to 25 minutes more.
• Add 1/4 cup water; stir to loosen any browned bits from the pan. Stir in the tomatoes; remove from the heat.
• Meanwhile, in a medium saucepan, cover the lentils with water by 1 inch. Bring to a simmer. Cover; cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into the onion mixture. Season with salt and pepper.
• In a pot of salted water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water; drain the pasta, and return it to the pot.
• Add the lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.
• Before using, always wash arugula well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.

PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH

Steps:

• Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
• Bring a large pot of heavily salted water to the boil.
• Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
• Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.