Herb Pasta With Vegetarian Lentil Balls Recipe

About this recipe

A hearty and flavorful vegetarian dinner featuring herb-infused pasta and protein-packed lentil balls, topped with a vibrant herb sauce.

Ingredients

• - Nearly Naked Veg Basil 100g
• 50G Picard Chopped Flat Parsley
• - Chives Bunched (50g)
• 100 G Jumbo Garlic 100g
• 500G Garofalo Conchiglie Pasta
• - Parmesan Shavings
• 500 G Quaker Rolled Oats Porridge
• - Filippo Berio Garlic Flavoured Olive Oil
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Combine the fresh basil, parsley, and chives in a bowl to mix well.
2. 2. Soak the oats with the milk for 5 minutes, then remove and lightly squeeze out the milk. Break the oats up into a bowl, then combine with the cooked lentils, 1/4 cup each of chopped basil, parsley, and chives, and a pinch of salt and pepper. Mash the mixture until well-combined, adding a little of the milk if necessary to help bind the ingredients into a slightly sticky consistency. Shape into 1-inch balls.
3. 3. Bring a large pot of salted water to boil and cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water.
4. 4. In the meantime, heat 2 tablespoons of the olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the lentil balls (in batches to avoid crowding) and cook until browned on all sides, about 5-10 minutes. Remove to a plate and reserve the pan drippings.
5. 5. In a small food processor, combine the remaining basil, parsley, chives, remaining olive oil, garlic, a pinch of salt and pepper, and 1/4 cup of water. Process until pureed, and season to taste if necessary.
6. 6. Put the drained pasta into the skillet where the lentil balls were cooked, along with a splash of the reserved pasta cooking water. Add the herb sauce and toss well over low heat, adding more pasta water if necessary to create a smooth sauce that clings to the noodles. Season to taste.
7. 7. Divide the pasta among bowls, top with the lentil balls and grated Parmesan, and serve.