One Pot Spicy Pasta with Lentils Recipe
A different kind of pasta recipe for sure that reminds us of the crescent city with deep earthy cajun flavors and fresh herbs that bring together two of our premium family of brands—D’Agostino Pasta and Camellia Brand Beans.
Instead of cooking the traditional middle eastern lentils and rice this recipe is a fun cajun play on the versatile protein. The key with this lentil pasta dish is getting the texture of the lentils right and not under or over-salting the sauce.
Fun Fact
Lentils are small, round, tasty and versatile, not to mention loaded with plant based protein, fiber and other nutrients like folic acid, iron, and magnesium. Lentils are one of the first crops humans ever cultivated! They were grown more than 8,500 years ago in the Fertile Crescent (the region around the Mediterranean Sea known as “the Cradle of Civilization”).
40 Min | Serves 6-8
Ingredients
6 tbsp D’Agostino Extra Virgin Olive Oil 1 or 2 pkgs of D’Agostino Fettuccine 3 stalks of celery, finely chopped 1 cup carrots, chopped 2 cups yellow onions, chopped 3 large garlic cloves, minced 2 jalapeño peppers, seeded and chopped |
1/2 tsp crushed red pepper flakes 1 1/2 cups Camellia Brand Dry Lentils 1 cup thick cooked ham, cubed Zest from 1 lemon 1/3 cup parsley, coarsely chopped Salt and pepper to taste |
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