Pasta with Lentils and Rosemary

• 3 tbspolive oil, plus extra to finish
• 1onion, finely chopped
• 2carrots, finely diced
• 2celery sticks, finely diced
• 3garlic cloves, finely chopped
• 2rosemary sprigs, leaves stripped and finely chopped
• 1/2 tspchilli flakes
• 1 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1litre hot vegetable stock
• 2 x 400gtins green or brown lentils, drained and rinsed
• 250gsmall pasta such as ditalini or macaroni
• 200gcavolo nero, tough stalks removed, leaves shredded
• 40gParmesan or vegetarian hard cheese, finely grated
• fine salt
• black pepper

Method

1. 1Heat the olive oil in a large saucepan over a medium heat. Add the onion, carrots and celery with a good pinch of salt and cook for 8 minutes, stirring now and then, until soft and sweet but not coloured. This soffritto is the base of the whole pot, so do not rush it.
2. 2Stir in the garlic, rosemary, chilli flakes and tomato puree and cook for 2 minutes until the puree darkens a shade and the rosemary smells resinous.
3. 3Add the chopped tomatoes, stock and lentils. Bring to a simmer and cook for 8 minutes until the sauce has loosened and the lentils have taken on the rosemary and tomato.
4. 4Tip in the pasta and stir well. Simmer for 10 to 12 minutes, stirring every couple of minutes so nothing sticks, until the pasta is tender and the sauce is thick and starchy. Cooking the pasta in the sauce is what gives this dish its body; add a splash of boiling water if it gets too stiff before the pasta is done.
5. 5Stir the cavolo nero through for the last 3 minutes until wilted and tender. Take the pan off the heat and stir in half the Parmesan with plenty of black pepper. Taste and add salt; lentils drink up seasoning.
6. 6Ladle into bowls. It should be thick enough to hold a spoon, not soupy. Finish with the rest of the Parmesan and a thread of olive oil.

Per serving

kcal

601

protein

27.6g

fibre

16.4g

carbs

89.4g

fat

15.1g