Pasta Con Lenticchie (Pasta with Lentils)
It is almost law that you have to eat lentils, or "lenticchie", at New Year in Italy because it is said that they bring wealth and prosperity for the coming year. Paired with pasta this makes a wonderful meal year round.
|3 tbsp||olive oil|
|1/4 cup||celery, chopped|
|1/4 cup||leek, cut into strips|
|1||garlic cloves, minced|
|1/4 cup||white wine|
|1/2||brown lentils, steeped and boiled|
|salt and pepper|
|Parmesan cheese, grated|
- In a large stock pan of boiling water, cook the pasta as directed on package. Drain and set aside.
- In a large sauté pan with deep sides, warm the oil over medium heat. Add the pancetta to the pan and cook for 3 to 4 minutes until it starts to crisp slightly.
- Add the celery, leek, onion and garlic along with a bit of salt and pepper to taste into the pan and cook for 3 minutes to allow the vegetables to soften slightly.
- Add the sherry into the pan and allow to cook off for 1 minute before adding the lentils to the pan. Stir well and cook for 3 more minutes.
- Add the pasta into the pan with a bit more salt and pepper to taste if desired. Stir well to combine all the ingredients and cook 2 more minutes.
- Turn off heat, serve straight away in large deep bowls with a grating of parmesan cheese on top if desired. Serves 2 to 4.