Henri Alén's New year's lentil pasta

Lentil pasta is a perfect dish for New Year's celebrations, bringing not only great flavor but also an interesting story. In Italy, lentils symbolize luck, as they resemble small coins, and they are a traditional food for New Year's celebrations. This recipe combines both great ingredients and an excellent pasta pan, ensuring the perfect result

Recipe

400g Spaghetti or Fettuccine pasta
200g red dried lentils
3 slices of bacon (or pancetta if available)
1 small onion
1 stalk of celery
1 carrot
10 cherry tomatoes
2dl white wine
8dl vegetable broth
3 tbsp olive oil
1 bunch of chopped flat-leaf parsley
Salt and black pepper
Parmesan cheese for serving

Chop the bacon. Peel and dice the carrot and onion. Chop the celery. Halve the cherry tomatoes. Brown the bacon in a pot or saucepan, then add the olive oil and chopped vegetables. Continue sautéing for a few minutes, then add the white wine. Let it simmer for five minutes or until almost all the wine has evaporated. Rinse the lentils under cold water and add them to the pot. Also, add the broth and simmer over low heat for 20 minutes. Cook the pasta in salted water until almost done (drain it 2 minutes before the recommended cooking time). Add the pasta to the lentil stew and season with salt and pepper. Continue cooking for a few more minutes so the pasta finishes cooking and the released starch thickens the sauce.

Finally, stir in the chopped flat-leaf parsley. Serve the pasta with grated Parmesan cheese