Tagliatelle with Herbed Lentils and Grapes
This hearty pasta dish is a wonderful mix of flavors and textures. Lentils give a satisfying ‘meaty’ element that is paired well by the herbs, while the grapes give a surprising and sweet burst.
Makes
Serving size
Ingredients
½ cup brown lentils
1 ½ cups vegetable stock, low sodium
½ teaspoon cumin
4 tablespoons olive oil, plus more for serving
½ small (35 grams) red onion, halved and thinly sliced (¼-inch thick)
2 cloves garlic, minced
9-ounces tagliatelle
2 tablespoons pomegranate molasses, or more to taste
2 tablespoons red wine vinegar
⅛ teaspoon sea salt
1 pinch black pepper, freshly ground
¾ cup parsley, finely chopped
½ cup mint, finely chopped
¼ cup walnuts, chopped and toasted
½ cup (86 grams) red grapes, quartered
Instructions
- Rinse lentils, drain and place them in a medium saucepan with vegetable stock.
- Heat over high heat to bring to a boil.
- Cover and reduce to a simmer. Cook for 17 to 20 minutes.
- Drain excess liquid from cooked lentils. Add cumin and mix thoroughly. Reserve.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and reduce heat to low. Cook until onions are soft, caramelized and golden in color, about 15 minutes.
- Add the garlic and cook 3 minutes more. Remove from heat and set aside.
- Heat a large pot of water over high heat to bring to a boil. Add the pasta and cook according to package instructions.
- Reserve 1 cup pasta water. Drain pasta and reserve.
- Combine the pomegranate molasses, vinegar, and remaining 3 tablespoons of olive oil, salt and pepper.
- Place pasta in a serving bowl. Pour pomegranate mixture over the pasta.
- Stir in the onions, lentils and half the herbs (parsley and mint).
- Add ½ cup of reserved pasta water, and toss everything together to coat, adding more pasta water if necessary.
- Sprinkle the pasta in the bowl with the remaining herbs, toasted walnuts, and grapes and serve.
Cooking Tip
Pasta water is key for creating a luxurious smooth pasta sauce. The water, which the pasta was cooked in, contains leftover starch from the boiling noodles. When this is added to the pan with your pasta and other ingredients, it causes the sauce to thicken and stick to the pasta.
Recipe Contributed by FamilyCook Productions
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