+ 6oz bean/lentil pasta
+ 1 zucchini
+ 2 carrots
+ 1/2 cup basil pesto
+ crushed red pepper flakes to taste
+ 1 bunch fresh watercress
+ Salt and Pepper
Boil a pot of water. Once boiling, add pasta. Cook until done, lentil pastas may require extra time. Before draining, reserve 1 cup pasta water. While the pasta is cooking, prepare your vegetables. Use a julienne peeler to create ‘noodles’ out of the carrots and zucchini. Trim the watercress ends. Roughly chop the almonds. That’s it! So simple! When the pasta is cooked, add it back to the pot with the carrots, zucchini, pasta water, and pesto. Sauté, stirring frequently for a couple minutes, to soften the vegetables and create the sauce. At the end, stir in the watercress. Serve in two bowls, season to taste and top with the almonds.
In my version I used a fresh lentil, pasta made from a local vender in SoCal ( I packed my suitcase full of this stuff). You can find dried versions from Tolerant Foods and Explore Asian among other brands.