Red Lentil Rotini with Hazelnut-Basil Pesto

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This twist on classic basil pesto brightens dishes and pairs well with pasta, poultry or vegetables.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Cook pasta as directed on package. Reserve 3 cups pasta cooking water; drain and return to pot.

Step 2

2. Meanwhile, place hazelnuts and garlic in food processor. Pulse until coarsely chopped. Add basil, cheese and oil; blend until completely combined and finely chopped. Season to taste with salt and pepper.

Step 3

3. Add sauce to pasta in pot. Cook and stir on medium-low heat while adding pasta water as needed until thoroughly coated and warmed through. Remove pot from heat; stir in zest.

Step 4

4. Garnish with additional fresh basil leaves and toasted chopped hazelnuts before serving.

Step 5

Chef Notes: Skin untoasted hazelnuts easily by boiling in 1 quart of water with ¼ cup baking soda for 3 minutes. Shock nuts in ice water, drain and slip the skins off by rubbing in a towel. The alkaline water breaks down the pectin in the skins, allowing them to be peeled off completely.


  • 3 lbs Barilla Red Lentil Rotini
  • 3 cups toasted hazelnuts, skinned, divided
  • 6 cloves garlic
  • 1-1/2 cups loosely packed basil leaves
  • 1-1/2 cups grated Parmigiano Reggiano cheese
  • 1 cup Extra virgin olive oil
  • 1-1/2 tsp lemon zest
  • Kosher salt & ground black pepper
Recipe Type:
Chef Recommended Cuts
  • Red Lentil Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 391
Calories from Fat 207
% Daily Value*
Total Fat 23g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 1mg
Sodium 272mg
Total Carbohydrate 38g
Dietary Fiber 8g
Sugars 2g
Protein 17g

Vitamin A 3%
Vitamin C 3%
Calcium 7%
Iron 21%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.