Lentil Pasta (‘Pasta e Lenticchie')

Ingredients (for 4-ish people)

Lentils - 300g (we used lenticchie di Castellucio)

Short pasta - around 200g (we used ‘pasta mista’ which is a mix of several different shapes; you could also just use broken up bits of spaghetti. NB break BEFORE cooking!)

Fresh parsley (also v. nice with coriander, although that’s not in the traditional Italian recipe)

Chilli, Garlic (2-3 cloves), extra virgin olive oil, salt.

Instructions

Boil the lentils until soft. No salt needed at this point - just plain water.

In another, larger pan, lightly fry the garlic in olive oil, together with the chilli. Don’t let the garlic turn yellow/gold though!

Tip in the lentils, and add salt to taste.

Boil the pasta in a separate pan. When it is still very al dente (even halfway through its recommended cooking time), drain and add to the lentils. Then cook together for a few more minutes. Note that the pasta will continue to cook in the lentils.

Add the fresh parsley and drizzle some olive oil.

Eat from a wooden bowl with a handcarved spoon, preferably around a fire with friends :)