Lentil & Basil Pesto Pasta – Lentils.org

Ingredients

• 1 cup (250 mL) packed fresh basil leaves (reserve a few leaves for garnish)
• 1 garlic clove
• ¼ cup (60 mL) toasted pine nuts
• ½ cup (125 mL) cooked or canned green lentils, drained and rinsed
• 3 Tbsp (45 mL) lemon juice
• 1⁄3 cup (80 mL) canola oil
• ½ cup (125 mL) grated Parmesan cheese (reserve some for garnish)
• salt & ground black pepper, to taste
• 3½ cups (875 mL) dry farfalle (bowtie) or your favourite pasta
• 2 Tbsp (30 mL) canola oil
• 1 cup (250 mL) cherry tomatoes, halved
• ½ cup (125 mL) cooked green lentils
• extra virgin olive oil, for garnish