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Cookish

Pasta with Lentils and Thyme

4 Servings

25 minutes

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Pasta e lenticchie, or pasta with lentils, is from Campania, Italy, where cooks sometimes make the hearty, dish with multiple pasta shapes to use up leftovers in the pantry. In this version we pair ditalini (or mezze rigatoni) with canned lentils to have dinner on the table in about half an hour. The consistency of this dish is somewhere between pasta with a loose sauce and a soupy stew—it’s better served with a spoon than a fork. An arugula salad with a lemony vinaigrette is a perfect accompaniment.

4

Servings

25 minutes

Ingredients

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Reviews
Courtney G.

I can't seem to find canned lentils. How would I use dried ones instead?

Lynn C.

Hi Courtney -

Sure! Just cook the lentils separately and add as you would the canned lentils. For tips on cooking lentils go here - https://www.177milkstreet.com/2019/04/how-to-cook-lentils.

Best,
The Milk Street Team

Jon S.

SO SO GOOD! Used 1 1/2 cups of dry red lentils. Cooked a bit too long, but it ended up working out perfectly. Made for a nice contrast with the bite of the ditalini.