Friday, August 5, 2011

Ditalini & Lentil Salad w/ Mint & Parsley Pesto



This is a great recipe.
It's different from your average pasta salad, and it's different from your everyday lentil salad.

I've been waiting all summer to make this and it was perfect with picnic foods.
It needs no refrigeration and was a nice change to the scene.

If you are not familiar with ditalini (I love saying that word!), they are tiny pasta tubes often used in soup.

The recipe is from the book Donatella Cooks. She looks like a movie star in each photo with her slinky dresses and gold heels, but who cares, she really is a great cook, everything I have tried from this Italian cookbook has been terrific.



Ditalini & Lentil Salad w/ Mint & Parsley Pesto (adapted from Donatella Cooks):

For the Pesto:

1/4 cup of fresh parsley leaves
1/4 cup of fresh mint leaves
2 shallots
1 garlic clove
1 tbsp pine nuts
1/3 cup olive oil
salt & pepper
juice of a lemon

Combine all the pesto ingredients in a food processor and pulse until it becomes a nice paste consistency. Set aside.



For the Salad:

1 cup of cooked lentils (French green lentils are best)
1 cup of cooked ditalini pasta (save a few tablespoons of the starchy pasta water)
big handful of chopped scallions
3/4 cup of defrosted frozen peas
zest of a lemon
mint leaves for garnish

Don't forget to save a few tablespoons of the pasta water after cooking the ditalini.

Combine all the ingredients in a large bowl and toss with the parsley mint pesto.
Taste for seasoning and add more salt as needed. I also drizzled olive oil on the salad just before serving.

Toss with fresh mint leaves and serve at room temperature.



Delicious!

9 comments:

mil said...

Dil,

Another beautiful dish!! I never cooked lentils but will try this one. Enjoy this magnificent day.
Mil

The Japanese Redneck said...

That's a cute pasta.

Ciao Chow Linda said...

I have to step out of my basil pesto rut - not that I don't love it - but need to try some other pestos. This one looks delicious - and healthy.

Joanne said...

I love stuffing my pasta dishes with lentils...and with pesto. Sounds great!

lisa is cooking said...

I love the cute shape of ditalini! It's not easy to find here though. Makes me want to open a shop to sell every possible pasta shape.

Proud Italian Cook said...

I want to stuff this in my round zucchini's. I've flipped through her book, she really can cook!

BuyWoWAccounts said...

This is one fresh recipe with all the vegetable combination and their color of course. A healthy one it is!

Buy WoW Accounts

Dana said...

I'm totally making this. Perfect combo of ingredients, you can just tell. I keep buying mint at the farmers' market (don't have it in my yard) and it is taking over my refrigerator.

Oui, Chef said...

I have so many partial bags of tiny pastas in the pantry I can't wait to use some to make this fresh sounding salad. - S