Red lentil pasta with pesto

I love the idea about bean-based pastas.
It’s high-protein, high-fiber, and so filling.
Recommended with delicate herbal flavor of the basil plus sweet corn and salty olives.

Red lentil pasta with pesto

  • Servings: 2
  • Difficulty: easy
  • Print


  • red lentil fusilli pasta – 250 grams
  • basil pesto  – 5 spoons
  • garlic – 6 cloves
  • canned corn – 3 spoons
  • natural yeast – 2 spoons + a bit more for sprinkle
  • olive oil – 2 spoons
  • seed mix – 4 spoons
  • green olives


  1. Follow the package directions and prepare pasta.
  2. Chopped garlic put into pan with hot oil and gently cook until softened.
  3. Drain the pasta and toss in a pan. Cook with garlic for about 5 minutes.
  4. Add pesto and natural yeast and stir until sauce cover the pasta.
  5. Sprinkle with corn, seed mix and natural yeast and serve with a few green olives.
  6. Enjoy!


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