Corkscrew Pasta with Spinach Pesto
INGREDIENTS:
1/4 c Vegetable oil
2 sm Onions, finely chopped
1 Clove garlic, minced
1 Quarter-size slice fresh
-ginger, minced
1 tb White wine vinegar
1/2 ts Ground coriander
1/2 ts Cumin
1 c Red lentils
2 c Chicken broth
1 lb Spaghettini
1/4 c Butter, optional
Freshly ground black pepper
1 c Fresh mint leaves, firmly
-packed
1/4 c Vegetable oil
2 sm Onions, finely chopped
1 Clove garlic, minced
1 Quarter-size slice fresh
-ginger, minced
1 tb White wine vinegar
1/2 ts Ground coriander
1/2 ts Cumin
1 c Red lentils
2 c Chicken broth
1 lb Spaghettini
1/4 c Butter, optional
Freshly ground black pepper
1 c Fresh mint leaves, firmly
-packed
Heat oil in a medium saucepan. Add onions and cook, stirring occasionally until they begin to wilt. Add garlic and ginger and saute 30 seconds. Deglaze with vinegar and evaporate.
Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy, about 10 to 15 minutes; season to taste with salt and pepper.
Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat; toss with butter and lentils; adjust seasoning. Serve out a portion and garnish with mint.
Stir in coriander, cumin, lentils and broth. Bring to a boil, reduce heat to low and simmer, covered, until lentils are tender and soupy, about 10 to 15 minutes; season to taste with salt and pepper.
Meanwhile, cook pasta. When done, drain pasta and return to pot, off heat; toss with butter and lentils; adjust seasoning. Serve out a portion and garnish with mint.