RED LENTIL ROTINI WITH HAZELNUT-BASIL PESTO

INGREDIENTS

• 3 lbs Barilla Red Lentil Rotini
• 6 cloves garlic
• 1-1/2 cups grated Parmigiano Reggiano cheese
• 1-1/2 tsp lemon zest
• 3 cups toasted hazelnuts, skinned, divided
• 1-1/2 cups loosely packed basil leaves
• 1 cup Extra virgin olive oil
• Kosher salt & ground black pepper

PREPARATION

1. 1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Cook pasta as directed on package. Reserve 3 cups pasta cooking water; drain and return to pot.
3. 2. Meanwhile, place hazelnuts and garlic in food processor. Pulse until coarsely chopped. Add basil, cheese and oil; blend until completely combined and finely chopped. Season to taste with salt and pepper.
5. 3. Add sauce to pasta in pot. Cook and stir on medium-low heat while adding pasta water as needed until thoroughly coated and warmed through. Remove pot from heat; stir in zest.
7. 4. Garnish with additional fresh basil leaves and toasted chopped hazelnuts before serving.
9. Chef Notes: Skin untoasted hazelnuts easily by boiling in 1 quart of water with ¼ cup baking soda for 3 minutes. Shock nuts in ice water, drain and slip the skins off by rubbing in a towel. The alkaline water breaks down the pectin in the skins, allowing them to be peeled off completely.