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Recipe: Green Lentil Penne with Goats Cheese Sauce

November 25, 2016
lentil-pasta
Green lentil penne pasta offers an alternative to traditional pasta, it contains 13g of protein and a healthy low saturated fat content. Plus it is packed with vitamins and minerals and is organic and gluten-free. Pair it with this simple but tasty sauce by Lori Hirsch Stokoe for an energy packed meal.

lentil-pasta

Ingredients for 4 people
  • 1 package Explore Cuisine Green Lentil Penne
  • 1/3 lb super-skinny asparagus tips about 3” to 4” long
  • 2 oz goat cheese
  • 3 tbsp olive oil divided
  • 1/2 tsp fresh thyme chopped, plus more for garnish
  • 1/3 cup hot pasta water
  • salt and fresh ground pepper
  • 4 eggs
  • balsamic syrup
Preparation 15 minutes + 20 minutes cooking
  1. Cook asparagus in salted boiling water for 1 minute. Drain and shock in an ice bath. Drain and set aside at room temperature.
  2. Cook penne according to package instructions, reserving some pasta water.
  3. Drain penne and place in a large bowl with crumbled goat cheese and 2 tablespoons of olive oil, toss to coat. Add enough hot pasta water to make a smooth creamy sauce. Season with thyme, salt and pepper. Gently fold in the asparagus.
  4. Meanwhile, fry eggs sunny-side-up in 1 tablespoons of olive oil.
  5. Divide penne among 4 plates. Drizzle with balsamic syrup. Top with fried egg.

For more great recipes go to: www.explorecuisine.com

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