No matter if you've always loved to prepare or you have picked it up like a spare time activity throughout quarantine, we'd venture a guess that you simply are watching for new recipes to try. Afterall, becoming creative in your kitchen can be a great and satisfying means to spend your time.

We've assembled all of the very most adored and highest rated Lentil and pancetta pasta in our site. It is the finest of the best!

We've piled up the best recipes . They truly are our loved, commented and rated 5star recipes from our big community, all in one area. The programs, mains, desserts and much even more are guaranteed delicious!

Ingredients

2 tablespoons olive oil
1 leek, chopped
100g Primo Gourmet Selection Pancetta, chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
400g can lentils, rinsed and drained
500g passata or tomato pasta sauce
250ml (1 cup) chicken stock
250g spaghetti or fettuccine
Grated parmesan, to serve

Method

Step 1 Heat oil in a large, heavy-based pan over medium heat. Add leek and cook, stirring for 3-4 minutes until soft. Add pancetta, carrot and celery and cook, stirring for 3-4 minutes until lightly golden.
Step 2 Add lentils, passata sauce and stock. Bring to the boil, then reduce heat and simmer uncovered for 25-30 minutes or until the sauce is reduced and thickened. Season well with salt and pepper.
Step 3 Meanwhile, cook pasta in a large pan of boiling water according to packet directions until al dente. Drain and return to pan. Add warm sauce and toss through pasta. Divide pasta between serving bowls. Scatter with parmesan to serve.

Lentil and pancetta pasta

How to make Lentil and pancetta pasta

Ingredients

Method