Pasta with balsamic lentils and arugula
Ingredients
- Ingredients
- 250 grams tan Lentils
- 1 bunch Arugula (30 grams)
- 3 ripe Tomatoes
- 2 small carrots
- 1 stalk Celery
- 2 small onions
- 3 garlic cloves
- 1 green chili pepper
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 3 Tbsps dark balsamic vinegar
- salt
- freshly ground peppers
- 400 grams Tagliolini
Preparation steps
Cover the lentils with water and soak overnight. Rinse arugula and spin dry. Rinse the tomatoes, remove the stalks, blanch, peel, remove seeds and cut the flesh into small cubes. Peel the carrots and cut into small cubes. Rinse the celery and cut into thin slices. Peel the onions and garlic and chop finely. Rinse the chile pepper, cut in half, remove seeds, dice finely and sauté with the garlic and the onion in hot oil. Add the lentils with the soaking liquid and the wine and simmer for about 30-40 minutes. Stir in the rest of the vegetables 10 minutes before end of cooking and let cook. Season with salt, pepper and balsamic vinegar.
Cook the pasta in boiling salted water until al dente and drain. Mix pasta with the lentils, toss and serve with arugula.