Lentil Pasta with Pesto & Tomatoes
(serves 2)
- 4 oz (115 g) dry lentil pasta
- 1 Tbsp olive oil
- 2 cups (350 grams) cherry tomatoes
- Salt & pepper to taste
- 3 Tbsp your favorite prepared pesto
- Optional: Feta or goat cheese for topping
Cook the pasta in boiling water according to package directions. While it cooks, heat the olive oil in a nonstick skillet over medium heat. Add the tomatoes, and cook until soft, seasoning with salt and pepper. When the pasta is done, add it and the pesto to the skillet and toss until well coated. Top with optional cheese and serve.