Red Lentil Penne Pasta with Chorizo, Sofrito, Pine Nuts and Currants

published 1 month ago by Videos from The Culinary Institute of America

This Barilla Red Lentil Penne Pasta with Chorizo, Swiss Chard, Pinenuts and a zesty Sofrito sauce is a great match for the natural flavor of the pasta. A little bit of chorizo really ups the appeal, but if you leave it out, this dish is naturally vegan. With pasta providing a comfort-food base, the nutty crunchy pine nuts, pop of sweet currants, and salty-savory chorizo give this dish lots of flavor appeal. It also shows how using a small amount of animal protein can maximize flavor and still keep a plant-forward profile. Get the recipe:

more episodes from The Culinary Institute of America