I love using dry pasta made of legumes. It is a quick protein meal to make and it gives you similar experience to a normal wheat pasta.
Indeed, you can find some recipes on this website under the vegetarian section.
This is a very quick dressing to make, where the sweet taste of the asparagus is well balanced by the salty pesto sauce.
Ready in just 15 minutes!
Ingredients
Steps
– chop the onion finely and put it into a saucepan;
– add the pinch of salt and the extra virgin oil, mix well;
– wash and rinse well the asparagus, then chop the tender parts into thin slices;
– add the sliced asparagus to the onion;
– cover the saucepan with its lid and put it on to a stove on medium heat;
– as soon as the oil starts frying, low the heat to the minimum and allow the vegetable to stew in their own liquids (it will take about 15 minutes);
– meanwhile cook the lentils pasta into a separate pot;
– when the pasta is cooked, drain it and transfer it into a large bowl;
– when the vegetables are soft, remove the saucepan from the stove and transfer the stewed vegetables onto the large bowl with the pasta;
– add the pesto sauce and mix everything well;
– serve topped with some ground black pepper
Varied doses for servings