PureSpelt spaghetti with lentil garlic pesto
Preparation time: approx. 35 minutes
to serve 4
Lentil garlic pesto sauce
100 g of red lentils
2-3 cloves of garlic, sliced
1 tablespoon of rapeseed or olive oil to sauté
1 red pepperoni, finely diced
Approx. 1.5 dl of vegetable stock
1/2 bunch of basil or parsley, finely chopped
Salt, pepper from the mill
3-4 tablespoons rapeseed or olive oil
400 g of PureSpelt spaghetti
Parsley or basil to garnish
Sbrinz AOP cheese, freshly grated
For the pesto sauce, cook the lentils in boiling water for 12-15 minutes, drain, rinse using hot water and drain well. Sauté the garlic in a tablespoon of oil. Add the pepperoni and sauté briefly. Deglaze using the vegetable stock. Mix in the lentils and herbs, season to taste. Mix together with 3 to 4 tablespoons of oil.
Cook the PureSpelt spaghetti in boiling salted water until al dente and then drain well.
Mix the PureSpelt spaghetti with the pesto sauce, spread on preheated plates, garnish and serve together with the grated Sbrinz cheese.
IG Dinkel, Judith Gmür-Stalder