I promised you a nut-free version of the creamy lemon-garlic dressing for pasta in my last post.
If green had a flavour, this would be it. Because you add the vegetables raw, this pasta dish is crunchy, flavourful and satisfying. It’s equally delicious hot or cold though, since I usually make it in the summer when all the garden veggies are at their best, I tend to eat this dish cold.
Try some other veggies too: zucchini, kale or spinach, red or yellow peppers.
I don’t have nut allergies so you’ll see in the photo that I have added toasted walnuts to my bowl. You can do the same by adding nuts at the time you’re serving the pasta. That way everyone can enjoy the dish the way that suits them best.
9 ounces uncooked linguini
1 big head broccoli – cut into bite size pieces
2 cups snow peas – cleaned and with stems cut off. ½ cup beluga lentils (uncooked)
Juice from one lemon (about a scant ¼ cup)
2 tsp salt
1 tsp chili paste (like sambal oelek) – optional
3 cloves garlic minced
3 Tbsp olive oil
Cook the linguine according to package directions and place the cooked pasta in a large bowl.
Cook the lentils by adding 1 cup of water. Bring to a boil, then simmer with the lid on for 15 minutes. Let the lentils cool. You can even make them the day before and leave them in the fridge.
Add the broccoli, snow peas and lentils to the pasta. Mix all the dressing ingredients in a jar with a lid or a small bowl. Pour the dressing over the pasta and veggies and toss to combine. Chow down!