Mezzi rigatoni with Lentil Meatballs - Stefano Faita

Ingredients

• 375 ml (1½ cups) dry brown lentils
• 250 ml (1 cup) breadcrumbs
• 125 ml (½ cup) Parmesan, finely grated
• 2.5 ml (½ tsp) chili powder
• 250 ml (1 cup) pistachios ( you can also use almonds, hazelnuts or walnuts)
• 30 ml (2 tbsp) Italian parsley, chopped
• 2 eggs
• 60 ml (¼ cup) Stefano extra virgin olive oil
• 1 jar (648 ml) Stefano marinara sauce
• 1 pack (454 g) Stefano mezzi rigatoni