Orecchiette With Minted Lentils and Feta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pasta and lentil salad topped with green beans and feta with a minty, balsamic dressing. Shell or spiral pasta can be substituted for the orecchiette. Tinned lentils are specified in the recipe but I have often cooked my own, just be careful not to overcook them, they should not be mushy. Ingredients:
100 g green beans |
150 g orecchiette |
1/4 cup olive oil |
2 garlic cloves |
400 g tinned brown lentils |
2 tablespoons chopped mint |
1 1/2 tablespoons balsamic vinegar |
1 small spanish onion, sliced |
1/3 cup basil leaves |
150 g feta cheese |
Directions:
1. Bring a large saucepan of salted water to the boil and blance green beans for 3 minutes. Remove beans with slotted spoon. Place in bowl of cold water to stop cooking process.
2. Bring water back to boil and add pasta. Cook according to packet instructions for al dente pasta. Drain and set aside.
3. Heat oil in frying pan the add the chopped garlic and cook for 30 seconds.
4. Add drained and rinsed lentils and cook for 3 minutes until they have warmed through and absorbed the flavour of the oil.
5. Stir through the mint, balsamic vinegar, onion and torn basil leaves.
6. Toss the lentil mixture and chopped green beans through the pasta.
7. Season to taste and sprinkle with feta.
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