Pasta with (leftover) Herbs and Lentils
Anyone who knows me knows I hate wasting food. If there is something sitting in my fridge slowly dying, I will find a way to use it. So when I had about half a bunch of cilantro laying around, I did what any normal person would do - mix it with pasta and assume it’s going to be good! The pasta didn’t let me down and actually surpassed my expectations. I added some green lentils to contribute a bit of protein and remembered I had chili oil laying around. In 15 minutes I had dinner!
A handful (or however much you’d like) pasta of your choice
3 tbsp green lentils
1 garlic clove
Any leftover herbs you have
1-2 tbsp extra virgin olive oil or chili oil, if you have it
Red pepper flakes
Salt and pepper
Put the lentils in a small pot with water and bring to a boil. Lower to a simmer and cook for 5-10 minutes.
Raise the heat to boil the water, season liberally with salt and add the pasta. Cook 2-3 minutes shy of al dente.
Carefully strain most of the water but leave 1/4 - 1/2 cup in the pot. Lower the heat to medium low and mix in the herbs, oil, and seasonings. Grate the clove (or more) of garlic over the warm pasta. The starchy pasta water should thicken a bit and coat the pasta to make it slightly saucy. Add a bit of butter and stir vigorously if you want it even thicker and saucier. If the water cooks off before you’re ready and it becomes too dry, simply add a bit more water from the sink.
Pour into a bowl, crack some more black pepper on top, sprinkle some red pepper flakes and enjoy while it’s hot.
