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- Conchiglie e Lenticchie
- (Pasta Shells with
Lentils)
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Ingredients:
1/2 pound lentils
1 whole onion, peeled
1 medium carrot
1 celery stalk
2 cloves garlic, peeled
2 tablespoons virgin olive oil
1 tablespoons onion, chopped fine
1/2 cup pancetta or bacon, chopped
Salt and pepper
1 pound pasta shells
2/3 cup freshly grated Parmigiano-Reggiano cheese
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Directions:
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Boil the lentils with the onion, the carrot and the
celery and drain when tender.
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- In a saucepan, wide enough to contain the lentils, sauté the garlic in the olive oil over medium heat until it becomes a pale brown in color. Remove the garlic, add the chopped onion and pancetta and sauté for a few minutes.
Add the lentils mixing thoroughly over medium heat for about 10 minutes. Add salt and pepper.
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- Cook the pasta, add the sauce and toss. Add the Parmigiano-Reggiano cheese and toss very thoroughly.
Serves 4-6.
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