Strozzapreti are a uniquely designed hand rolled pasta. Their cinch free structure allows this lentil pasta to scoop up sauce and the size pairs well with vegetables or strips or chicken or shrimp.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Red Lentil Strozzapreti with Pancetta, Broccoli Rabe and Walnut Pesto
Copyright Recipe © 2017 Woodland Foods

Ingredients

Serves 4

  • Organic Red Lentil Strozzapreti

  • 3 Tablespoons Olive Oil, divided

  • 1/4 Cup Diced Pancetta

  • 1/4 Cup Toasted, Chopped Walnuts

  • 1/2 Cup Spinach Leaves

  • 1/4 Cup Basil Leaves

  • 2 Tablespoons Grated Parmesan

  • 1 Clove Of Garlic, minced

  • 8 Ounces Broccoli Rabe, cleaned, washed and chopped

  • 1/4 Cup White Wine

  • 1/2 Pinch Chile Flakes

  • 1/2 Teaspoon Fresh Marjoram Leaves

  • 1/2 Teaspoon Sea Salt

  • 1/4 Teaspoon Ground Black Pepper

Directions

  1. Add the package of strozzapreti to a large pot of boiling water with a pinch of salt. Cook on full boil for 5 minutes then strain the pasta and run under cold water for 30 seconds. Toss with 1 tablespoon of olive oil and set aside to drain.

  2. Place a large skillet over low heat and add the pancetta to cook slowly.

  3. Place the walnuts, spinach, basil and garlic in a food processor. Blend to a paste then drizzle in the remaining olive oil. Pulse in the cheese and set this aside.

  4. Turn up the heat on the pancetta to medium high and add the broccoli rabe. Cook for 1 minute tossing once or twice then add the wine, chile flakes and marjoram. Reduce the wine to half and add 2 tablespoons of the pesto, stirring quickly to make a sauce. Remove the pan from the heat and toss in the pasta. Season with salt and pepper and serve.