Red lentil pasta with rocket pesto and sun-dried tomatoes

Ingredients

For 1 serving

• Red lentil pasta80 g
• Arugula40 g
• Sun-dried tomatoes in oil15 g
• Almonds10 g
• Extra virgin olive oil1 teaspoon
• Lemon juiceto taste
• Saltto taste

Contains: nuts, sulphites,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the red lentil pasta and cook for the time on the packet, usually 6–8 minutes, until al dente.
2. Meanwhile wash and dry the rocket and blend it with the almonds, olive oil, a little lemon juice, a pinch of salt and three tablespoons of cold water until creamy.
3. Drain the sun-dried tomatoes and cut into strips.
4. Drain the pasta gently, keeping a small ladle of the cooking water, and dress it with the pesto, loosening if needed; top with the sun-dried tomatoes.