Cold red lentil pasta with pesto and green beans

Ingredients

For 1 serving

• Red lentil pasta75 g
• Green beans150 g
• Basil pesto20 g
• Cherry tomatoes100 g
• Pine nuts5 g
• Grana Padano8 g
• Saltto taste

Contains: lactose, nuts,

In season: June – September

Method

1. Bring a pan of water to the boil. Meanwhile top and tail the green beans, wash them and cut them into 3 cm pieces.
2. Salt the water and add the green beans; after a couple of minutes add the red lentil pasta and cook everything together for the time on the packet, until the pasta is al dente and the beans tender (about 7 minutes in all).
3. Drain the pasta and beans and cool them under cold water, draining well.
4. Toast the pine nuts in a dry frying pan over medium heat for 1–2 minutes, until lightly golden; wash and halve the cherry tomatoes.
5. Toss the pasta, beans and tomatoes with the pesto and finish with the pine nuts and grated Grana Padano.