Ribbon Noodles with Cream Lentils

Try this delicious pasta dish:

Clean and rinse the spring onions and cut them into fine rings. Cut the chili pepper in half lengthwise, wash out the seeds under cold running water and dice the pods very finely. Peel the garlic cloves.

Heat the olive oil in a saucepan. Sauté the spring onion rings and the diced chili pepper in it. Squeeze the garlic and add it. Add the vegetable stock, white wine and whipped cream and cook for 10 minutes at high temperature until creamy. In the meantime, cook the tagliatelle in salted water according to the package instructions.

Drain the pickled tomatoes and cut them into cubes. Rinse the parsley, shake dry, pluck the leaves from the stems and chop. Place the lentils in a sieve and rinse briefly. Add tomatoes and lentils to the sauce and heat. Add the parsley and season the sauce with salt, pepper and a pinch of sugar.

Drain the ribbon noodles and bring to the table with the creamed lentils in heated plates.

Khb 12/97

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