Red Lentils Pasta with Asparagus & Pesto

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!

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Servingserves 3 people
  • Cooking methodStove
  • CuisineMediterranea
  • SeasonalitySpring


250 g lentils pasta
250 g asparagus (fresh)
2 spoons pesto sauce
2 spoons extra-virgin olive oil
1 onion
1 pinch table salt
q.s. black pepper


– 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

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