INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Maccheroncelli® N° 7 alle lenticchie rosse
2 carrots
2 celery stalks
1 onion
1 bay leaf
1 garlic clove
Parmigiano Reggiano
Salt
Pepper
DIRECTIONS
Chop the peeled carrots, the onion and the celery (including the leaves) thinly. Put all the ingredients in a casserole pan, add a garlic clove, a bay leaf, pour some oil and sauté gently on a low flame. Mix frequently so that the vegetables don’t stick to the pan. Remove the garlic clove and bay leaf. Meanwhile, bring to the boil a pot of water. When the water is boiling, add salt and pour the Rummo Red Lentil Maccheroncelli® N° 7. A couple of minutes before the cooking time on the pack, move the pasta to the sauté pan with the vegetables. Toss the pasta adding a couple of ladles of cooking water. Serve the pasta, adding some freshly ground black pepper and some Parmigiano Reggiano. It’s that simple and tasty!