Ital­ian flavour to de­li­cious lentil dish

This is a rich and tasty meal that even the meat lovers in your fam­ily will enjoy.

Central Otago Mirror - - SHOPPING IN WANAKA - Recipes ex­tracted from Din­ner­time Good­ness by My Food Bag & Na­dia Lim, pub­lished by Pen­guin NZ, RRP: $45. Pho­tog­ra­phy by Tam West.

While sauce is cook­ing, pre­pare salad. Toss salad leaves and Parme­san in a medium-sized bowl. Driz­zle with a lit­tle ex­tra vir­gin olive oil and bal­samic vine­gar just be­fore serv­ing.

When sauce has nearly fin­ished cook­ing, cook pasta in pot of boil­ing water ac­cord­ing to packet in­struc­tions, un­til al dente (just ten­der). Drain, re­turn to pot and driz­zle with a lit­tle olive oil to pre­vent stick­ing.

To serve, di­vide pasta among plates and spoon over lentil bolognaise sauce. Sprin­kle over pine nuts, basil and Parme­san. Serve salad on the side.


For an easy af­ter-work meal, cook the sauce in ad­vance and keep it on hand in the freezer. Re­heat it on the day, cook the pasta fresh and din­ner is served!

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.