A very simple pasta to make, which is colorful, tasty, glutenfree and fresh. In short, perfect to be a particular variant of summer pasta salads.
Ingredients for 4
320 gr of strozzapreti (or other format) of red lentils
2 yellow courgettes
8 fermented radishes. Here
you will find the recipe to make them.
1 Tropea onion
1 clove of garlic
1 tablespoon of fresh savory leaves
2 tablespoons of toasted pumpkin seeds
extra virgin olive oil, salt and black pepper
Boil plenty of water. Wash and slice the courgettes. Thinly slice the onion, mash and chop the garlic. In a non-stick pan (wok type), pour 4 tablespoons of extra virgin olive oil. When it is hot, add the garlic and onion. Stir and fry for 5 minutes, taking care not to burn. Then add the courgettes and continue cooking for 10 minutes, stirring often. Salt lightly. Cut the radishes into thin slices, add them to the courgettes. Stir gently and turn off the heat.
When the water boils, cook the strozzapreti following the cooking times indicated on the package. Drain and mix them with the zucchini.
Serve at room temperature, with freshly ground black pepper, savory leaves and toasted pumpkin seeds (if you have to toast them, do it in a dry non-stick pan).