Sicilian Lentil Pasta

Lentils are cooked pancetta, vegetables and fresh herbs then mixed with small pasta.

📝 Ingredients

• 2 tablespoons olive oil
• 3/4 cup (85 grams) pancetta, diced
• 4 ounces (113 grams) brown mushrooms, finely chopped
• 1 cup (128 grams) onion, finely chopped
• 2 stalks celery (finely chopped)
• 2 small or 1 large carrot (finely chopped)
• 2 cloves garlic (finely chopped or grated)
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons tomato paste
• Small pinch dried chili flakes
• 1 cup (240 grams) dried lentils, rinsed ((any type you like))
• 4 cups (1 liter) low sodium chicken stock/broth
• 1/2 teaspoon salt or to taste
• 2 1/4 cups (305 grams) ditalini or any small pasta
• 1 cup (40 grams) Parmesan cheese, grated
• 2 tablespoons fresh parsley (chopped)

👨‍🍳 Instructions

1. 1Add the olive oil to a large sauté pan over medium heat Add the pancetta, mushrooms, onion, celery and carrots. Cook until the vegetables soften, about 6 minutes. Add the garlic and rosemary, cook for 2 more minutes, stirring so the garlic doesn't burn.
2. 2Add the tomato paste and stir to mix into the vegetables. Stir in the chili flakes. Add the lentils and stock/broth and stir. Bring to a simmer, cover and cook for 30 minutes or until lentils are tender.
3. 3While the lentils cook bring a large pan of water to a boil. Cook the pasta according to package directions.
4. 4When the lentils are cooked, stir in the salt and and add more if needed depending on how salty your stock is (salt is added after as it can take longer to cook the lentils if you add salt first).
5. 5When the pasta is done, scoop out a cups worth of starchy water and set aside. Drain the pasta and add to the lentil sauce along with the Parmesan and mix well. If it is too dry, add a little of the pasta water or make it the consistency you like.
6. 6Serve topped with chopped parsley.