INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Red Lentil Maccheroncelli® N° 7
Basil, to taste
400 g tomatoes
100 g Pecorino Romano
120 g almonds
1 garlic clove
DIRECTIONS
Blanch the almonds for one minute in boiling water, then spread them on a tablecloth and cover them. Rub them with the cloth to remove the peel. If some peel is left, just squeeze the almonds between your fingers to unpeel them. Take a garlic clove, peel it and remove the core. Put it in a mortar with a good pinch of salt and crush it with a pestle. When it has become a paste, add a handful of almonds and continue to crush. Add a handful of basil leaves and continue. Gradually crush all the ingredients. What if you don’t have mortar and pestle at home? No worries: just use a hand blender, but remember not to exceed. You don’t want a smooth cream. Score the tomatoes then blanch them in boiling water for 30 seconds until the peel curls up. Pour the tomatoes into water and ice to cool them quickly, then remove the peel. Dice the tomatoes removing the hard part on the head and the seeds, then add them to the basil pesto. To finish, add the freshly grated Pecorino Romano and some extra virgin olive oil. In a pot with abundant boiling salted water, cook the Red Lentil Maccheroncelli® N°7 following the cooking time on the pack. Pour the pesto into a salad bowl, then add the maccheroncelli. Mix well, then plate with a drizzle of olive oil and a few basil leaves.