Pasta with Lentils and Arugula
Orecchiette are small ear-shaped pasta shells; fusilli or farfalle can be used instead. You can also replace the arugula with two cups whole fresh flat-leaf parsley leaves.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Heat the oil in a large skillet over medium-low heat. Add the onions and 1/2 teaspoon salt; cover, and cook until the onions wilt, about 20 minutes. Uncover; raise the heat to medium. Cook, stirring often, until the onions are dark brown, 20 to 25 minutes more.
Step 2
Add 1/4 cup water; stir to loosen any browned bits from the pan. Stir in the tomatoes; remove from the heat.
Step 3
Meanwhile, in a medium saucepan, cover the lentils with water by 1 inch. Bring to a simmer. Cover; cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into the onion mixture. Season with salt and pepper.
Step 4
In a pot of salted water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of the pasta water; drain the pasta, and return it to the pot.
Step 5
Add the lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.
cleaning arugula
Step 6
Before using, always wash arugula well in several changes of cold water, until you no longer see any grit in the bottom of the bowl.
