Red lentil penne with avocado, peas and parsley pesto
Red lentil pasta tubes tossed with peas, avocado and fresh parsley pesto. The red and green contrasting colours look amazing! Suitable for vegans and vegetarians
- Serves4
- Preparation Time10 mins
- Cooking Time10 mins
Ingredients
- 200 g frozen peas
- 1 bunch parsley leaves
- 60 g pine nuts
- 1 pinch salt
- 2-3 tablespoons Kikkoman Soy Sauce
- 9 tablespoons olive oil
- 400 g red lentil penne
- 1 avocado, flesh cut into small pieces
- ½ bunch mint leaves
Method
1. Cook the peas in a saucepan with water and salt for a few minutes.
2. Roughly chop the parsley and mix with the pine nuts, salt, Kikkoman soy sauce and olive oil to make a pesto
3. Cook the red lentil penne according to the instructions. Drain in a sieve, drain and put back in the hot pan. Add the pesto and mix everything well. Fold in the peas and avocado.
4. Finally, distribute the finished penne on plates and garnish with mint.
