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| Barilla® Gluten Free Penne with Lentils & Bacon |
"Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese."
Ingredients :
- 1 (12 ounce) box Barilla® Gluten Free Penne
- half of cup bacon, reduce into julienne strips
- 1 clove garlic, chopped
- 1 sprig clean rosemary
- 4 tablespoons greater-virgin olive oil, divided
- 1 pint grape tomatoes, halved
- 2 cups cooked lentils, drained
- Salt and pepper to taste
- 1 tablespoon chopped Italian parsley
- half cup grated Pecorino-Romano cheese
Instructions :
| Prep : 30M | Cook : 6M | Ready in : 40M |
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- Bring a big pot of water to a boil.
- Meanwhile, in a massive skillet, render bacon till crispy. Remove the bacon from the skillet and dry on a paper towel.
- In the same skillet, saute garlic and rosemary with half of the olive oil for one minute. Add tomatoes and blister.
- Add lentils and convey to simmer, then season to salt and pepper.
- Cook the pasta consistent with guidelines, drain and toss with lentil sauce.
- Stir in closing olive oil, parsley and top with crumbled bacon and cheese earlier than serving.
Notes :
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