LENTIL & CAVOLO NERO PASTA SAUCE
1 cup NZ Puy lentils
NZ olive oil
1 onion, finely diced
500ml Good Grocer tomato passata
Small bunch cavil nero, kale, or spinach, finely chopped
NZ sea salt and freshly ground black pepper
350gm Good Grocer Spaghettoni
NZ Parmesan cheese, shaved
1. Cook the lentils in a pot of gently boiling water for 20 minutes then drain well.
2. At the same time, heat 2 tbsp oil in another pot. Add the onion and cook gently for 10 minutes, stirring regularly, to soften but not brown.
3. Add tomato passata and simmer for a few minutes. Stir in the lentils and cavolo nero and simmer for 2 minutes more. Season with salt and pepper.
4. Cook spaghettoni in plenty of boiling, salted water for 10 minutes or until al dente (just tender to the bite). Drain well and toss with pasta sauce. Serve topped with plenty of shaved parmesan.