Pasta and Lentils

Fresh pasta meets creamy lentils and aromatic herbs. The combination works pretty well already, but it’s the Parmesan cheese - both in the sauce and in the stock - that really makes it shine.

Preparation

For best results, place the sealed package in the refrigerator to thaw for about half a day before your meal, or overnight. If your plans change, the chilled and sealed package will last up to 3 days in the fridge.

If you need it faster, bathe the sealed package in warm water for a few minutes until partially thawed, then heat it for a little bit longer than usual.

Once defrosted, open and discard the packaging in the compost or organic bin.

Reheat the pasta and lentils as follows:

• Mix pasta and lentils and reheat them in a pot - stove on low-medium heat, covered, stir occasionally, add a little water if needed.
• Alternatively, heat in a  bowl in the microwave - 800W for 5 minutes.

Finishing tips

Always adjust the salt level to your taste! We recommend one or more of the following toppings: a drizzle of olive oil, a handful of chopped or dried herbs (rosemary, thyme or oregano), ground black pepper. And of course more Parmesan cheese. More. More!

Serving suggestions

Fresh white bread to mop up the sauce is a must. Some additional oven roasted vegetables (for example carrots, zucchini or mushrooms) can’t be wrong either.

Ingredients

Lentils, pasta (durum wheat semolina, water), Parmigiano Reggiano cheese, vegetable stock (Parmigiano Reggiano cheese, carrot, onion, leek, celeriac, parsley, salt, spices), extra native olive oil, bayleaf, rosemary, sage, thyme, salt, pepper.