Red Lentil Rotini with Hazelnut-Basil Pesto2019-02-27
This twist on classic basil pesto brightens dishes and pairs well with pasta, poultry or vegetables.
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.
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.
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.
4. Garnish with additional fresh basil leaves and toasted chopped hazelnuts before serving.
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
Chef Recommended Cuts
- Red Lentil Rotini
This information is per serving.
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.