The best recipe for pasta salad and lentils
- Small tomatoes 250 g
- Penne pasta 200 g
- Peas 200 g
- Cooked lentils 400 g
- Grated Parmesan cheese 1/2 cup
- Pesto sauce 1/4 cup
- Fresh basil leaves 1/2 cup
- Salt 1/2 teaspoon
- 4 tablespoons olive oil
Preparation: Preheat the oven to 150 to 170 degrees Celsius.
Divide the small tomatoes in half and place them on foil in the oven tray. Pour 2 tablespoons of olive oil on them, put them in the oven for 10 to 15 minutes, and grill. Then you should remove them from the oven and allow them cooling.
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Make a pot of boiling water and add a little salt. Then boil the pasta in it. When the pasta starts to soften, add the peas to cook with the pasta. (If your green peas are old, add them to the pasta right away. Alternatively, use canned green peas instead of boiling.) Then rinse them together. In addition, take cold water on them.
Put the pasta and chickpeas in a salad bowl and add the lentils, tomatoes, basil leaves, pesto sauce, salt, pepper, and mix. Finally, pour Parmesan cheese on the salad and serve.