A protein-packed Gluten Free pasta dish made with red lentil pasta and tossed with a delicious lemon pesto, spring peas and goat cheese.
Recipe by Jillian Fenton of Simple Sassy Scrumptious
3 - 3 Servings
10 min
Red Lentil Pasta with Lemon Pesto
Ingredients
1
Package Veggie Pasta
2 tbsp
Lemon Pesto
3 ounces
Sugar Snap Peas Shelled
2 ounces
Goat cheese Crumbled
Preparation
- Cook Veggie Pasta according to directions on package, about 4-6 minutes in boiling and salted water.
- While the Pasta is cooking, shell the peas.
- Drain pasta reserving ¼ cup of the pasta water. Toss with the Pesto Al Limone and slowly add reserved cooking water until you get to a sauce consistency you like.
- Fold in shelled sugar snap peas and goat cheese.
- Spoon pasta mixture into serving bowls and top with additional shelled peas and goat cheese crumbles.
- Enjoy!
