Lentil Pesto Pasta with Pine Nuts

Lentil Pesto Pasta with Pine Nuts

Hearty lentils and bright basil pesto turn simple pasta into a protein-packed weeknight meal.

Total 35 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

Tender green lentils fold into pasta ribbons coated with fragrant basil pesto, finished with toasted pine nuts for crunch. The lentils add plant-based protein and a nutty bite, making this a satisfying main course rather than a side dish. It comes together in under 40 minutes, making it suitable for a weeknight dinner or a make-ahead lunch served warm or at room temperature.

Ingredients

  • 12 ounces pasta (fusilli or penne)
  • 3/4 cup dried green lentils, rinsed
  • 2 1/2 cups water
  • 1 bay leaf
  • 2/3 cup basil pesto
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup reserved pasta water
  • 1 lemon, zested (optional, for serving)

Method

  1. In a medium saucepan, combine the rinsed lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer until the lentils are tender but still hold their shape.

  2. Drain any excess water from the lentils, discard the bay leaf, and set the lentils aside.

  3. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

  4. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

  5. In a small dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until golden and fragrant.

  6. Return the drained pasta to the pot and add the cooked lentils, pesto, olive oil, salt, and pepper. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

  7. Divide the pasta among bowls and top with toasted pine nuts, grated Parmesan, and a sprinkle of lemon zest if using.

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Lentil Pesto Pasta with Pine Nuts

Tender green lentils fold into pasta ribbons coated with fragrant basil pesto, finished with toasted pine nuts for crunch. The lentils add plant-based protein and a nutty bite, making this a satisfying main course rather than a side dish. It comes together in under 40 minutes, making it suitable for a weeknight dinner or a make-ahead lunch served warm or at room temperature.

35 min 4 servings 520 cal

Ingredients

  • 12 ounces pasta (fusilli or penne)
  • 3/4 cup dried green lentils, rinsed
  • 2 1/2 cups water
  • 1 bay leaf
  • 2/3 cup basil pesto
  • 1/4 cup pine nuts, toasted
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup reserved pasta water
  • 1 lemon, zested (optional, for serving)

Method

  1. 1

    In a medium saucepan, combine the rinsed lentils, water, and bay leaf. Bring to a boil, then reduce heat and simmer until the lentils are tender but still hold their shape.

  2. 2

    Drain any excess water from the lentils, discard the bay leaf, and set the lentils aside.

  3. 3

    Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

  4. 4

    Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

  5. 5

    In a small dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until golden and fragrant.

  6. 6

    Return the drained pasta to the pot and add the cooked lentils, pesto, olive oil, salt, and pepper. Toss to combine, adding reserved pasta water as needed to loosen the sauce.

  7. 7

    Divide the pasta among bowls and top with toasted pine nuts, grated Parmesan, and a sprinkle of lemon zest if using.