Red Lentil Penne with Sundried Tomato Pesto

Ingredients:

• 250g of Explore Cuisine Organic Red lentil penne;
• 100g of sun-dried tomatoes, discard the oil;
• 40ml of olive oil + extra for seasoning;
• 40g of parmesan cheese, fresh grated;
• 50g of pine nuts;
• Handful of fresh basil;
• 1/2tsp of chillies crushed;
• 1/2tsp of smoked paprika;
• 70ml of water.

Preparation:

1. Bring a large pot of salted water to boil. When boiling, add the pasta and cook according to package directions for al dente;
2. When the pasta is very al dente, drain it and transfer it to a bowl. Season it with a drizzle of olive oil and mix well to prevent it from becoming sticky. Allow it to cool to room temperature;
3. In a electric food processor, add the sun-dried tomatoes, olive oil, parmesan cheese, pine nuts, fresh basil, chillies crushed and smoked paprika and mix at medium-high speed. Add 70ml of water and mix again until you obtain a rustic pesto;
4. Season the pasta with pesto and add more parmesan cheese, sun-dried tomatoes and pine nuts to garnish;
5. Serve cold or at room temperature. The pasta salad will keep in the fridge for up 2 days.