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After winning the U.S. qualifying event for Barilla’s 2019 Pasta World Championship, chef Sean Turner will move on to represent the U.S. in the global competition in Europe this October.
Sean wowed the chefs with his/her unique recipe: Bucatini Pistachio Pesto.
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Live your best plant-based life with this simple and delicious red lentil penne pasta recipe.
Barilla® Red Lentil Penne with Butternut Squash, Heirloom Carrots, Marjoram and Walnuts
Ingredients
1 box Barilla® Red Lentil Penne
4 tbs. extra-virgin olive oil, divided
½ small yellow onion, chopped
1 small butternut squash, diced into half-inch pieces
3 cups vegetable broth
3 multicolored heirloom carrots, sliced
2 tbs. fresh marjoram leaves
½ cup walnuts, chopped
Salt and black pepper, to taste
Directions
1. Bring a large pot of water to a boil.
2. Meanwhile, in a skillet, sauté sliced carrots with 1 tbs. of the extra-virgin olive oil over high heat for 3 minutes. Season with salt and pepper and set aside.
3. In another skillet, sauté chopped onion with half the olive oil for 3 minutes and then add the diced butternut squash and the vegetable broth. Season with salt and pepper and bring to a simmer, cooking butternut squash until it’s done.
4. Once the butternut squash is thoroughly cooked, remove skillet from heat, let ingredients cool and then process 1/3 of mixture in a blender until smooth. Pour the blended ingredients back into the skillet with the other 2/3 of sautéed butternut squash and onions.
5. Stir in the sautéed carrots.
6. Cook pasta according to package directions and then drain and toss the red lentil penne with the butternut squash and carrot mixture.
7. Stir in marjoram leaves and top with walnuts and drizzle with remaining olive oil before serving.
Photo + Recipe Credit:Barilla Executive Chef Lorenzo Boni
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Barilla Executive Chef Lorenzo BonigivesChicago Food Magazine contributor Melissa Lindemann a crash course in cooking pasta.
Note: The views expressed in the linked article are based on Melissa Lindemann’s experience at Barilla HQ and her cooking lesson with Chef Lorenzo. They do not constitute an endorsement of Barilla products by Chicago Food Magazine.
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