Creamy Lentils Pasta (Pasta e Lenticchie)
Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan.
The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It’s a great way to clean up the pantry and start the new year fresh.
Buon Anno.
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Creamy Lentils Pasta (Pasta e Lenticchie)
Recipe by Silvia Baldini — On New Years Eve Italians eat lentils for good luck and prosperity. This lentils pasta dish is a hearty classic meal that comes together quickly and satisfies everyone. You can dress it up with a handful of crispy pancetta, a drizzle of olive oil and few tablespoons of grated Parmesan.
The sauce is mildly spicy, bold, and packed with lentils. The consistency is very creamy and comforting. The creaminess comes from the lentils, the starches in the pasta and the slow gentle cooking of all the ingredients. I like to use pre-steamed lentils or dry Puy lentils because they keep the shape once cooked. This is not soup. It is very thick and it is eaten with a fork. Spaghetti or small tubular pasta work well, or you can mix the broken bits and small leftovers that have been collecting at the bottom of boxes of dried pasta. It’s a great way to clean up the pantry and start the new year fresh.
Buon Anno.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 40minutes |
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Ingredients
- 3tablespoon extra virgin olive oil
- 1medium yellow onion chopped
- 1/2medium carrot, peeled and chopped
- 1stalk celery, chopped
- 1/2 cup pancetta, cubed
- 1tablespoon tomato paste
- 1medium garlic clove, peeled
- 1/2teaspoon hot red pepper flakes
- 2sprigs fresh thyme
- 1 1/2 cups steamed lentils
- 2teaspoons fine sea salt
- 4cups chicken or vegetable broth
- 1cup chopped canned plum tomatoes, with some juice
- 1sprig fresh rosemary
- 1/2 pound small tubular pasta, spaghetti or mixed shapes
- 1/2cup fresh parsley, chopped
- Extra-virgin olive oil and hot red pepper flakes or hot pepper oil for garnish
- freshly grated parmesan
Instructions
- Heat the olive oil in a large pan over medium-low heat. Add onion, carrots and celery, and cook, stirring occasionally, for 5 to 7 minutes until softened but not colored. Add the pancetta, stir and cook for a couple of minutes until the pancetta starts rendering the fat. Add tomato paste, garlic clove, thyme and red pepper flakes. Stir and cook for a couple of minutes.
- Remove the garlic. Stir in lentils and season with salt. Add 2 cups of stock, chopped canned plum tomatoes, rosemary, stir and cook for a about 15 minutes.
- Stir in the pasta and add more stock if necessary. Cook stirring occasionally until pasta is cooked trough but al dente. Remove the rosemary and thyme sprigs. Finish with fresh chopped parsley, a splash of olive oil and Parmesan. Add a sprinkle of red pepper flakes for extra heat. Rest for 3 to 5 minutes before serving.
Recipe Notes
Substitute the pre-steamed lentils with uncooked dry Puy lentils. Cook for 20 minutes longer adding stock as necessary.
You can cook ahead and re-heat.
Use all the broken bits and small leftovers that have been collected from the bottom of boxes of dried pasta. It’s a great way to clean up the pantry and start the new year fresh.