Lentils with Macaroni

SERVES: 4 - 6

PREPARATION TIME: 30 minutes

COOKING TIME: 50 minutes

Ingredient

2 tablespoons Filippo Berio Organic Extra Virgin Olive Oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettucine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

Method

Warm the oil in a Dutch oven over medium-low heat. Add the onion, carrot, celery, garlic, and bay leaves. Stir. Cover and cook, stirring occasionally, for 10 minutes, or until golden. Add the lentils, salt, and pepper. Stir.
Add the broth and 2 1/2 cups water. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 20 minutes.
Add the macaroni and 2 tablespoons parsley. Partially cover and cook for about 6 minutes, or until the macaroni is almost al dente. If the mixture is dry, heat the remaining 1/2 cup of water. Add just enough to the pot to moisten the mixture. Remove from the heat to sit for 5 minutes.
Remove and discard the bay leaves. Sprinkle each portion with parsley.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.