Pasta salad with coral lentils, shrimps, pesto and cherry tomatoes

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I’m a fan of coral lentils, but I like a little variety. Here’s a recipe for coral lentil pasta with shrimp, cherry tomatoes and pesto! A fresh, well-balanced dish in every respect! I often buy this pasta (I’m in no way sponsored to do so!) which isn’t really pasta at all, as it’s made from 100% coral lentils. With homemade pesto and toasted pine nuts, it’s a dish I make authentically often at home!

Recipe for 4 people:

• 250g pasta (in this case 100% coral lentils)
• 300g cooked shrimp
• 500g of cherry tomatoes
• 3-4 tablespoons pesto (here a wild garlic pesto recipe HERE)
• 2 tablespoons of olive oil
• 50g toasted pine nuts
• salt pepper
• rocket or salad

For this recipe, I used this pasta, which turns out to be 100% coral lentils. I find them at Casino. Let me make it clear that I’m not in any way sponsored or canvassed to talk about them, it’s just that I find them really good, they hold up perfectly to baking. I love coral lentils and I also love having the option of eating them in this format.

Cook in boiling salted water for 7 minutes.

When cooked, drain and rinse in cold water to cool completely.

Wash and halve the cherry tomatoes.

Place in a large salad bowl with the cooked, peeled shrimp, salt and pepper.

I use homemade wild garlic pesto, but you can also use a classic pesto. For my bear garlic pesto, click HERE.

Add the cooled pasta.

One mix and it’s almost done!

Toast the pine nuts in a frying pan.

Add them at the last minute, then serve the salad chilled! Add arugula to taste, not just as a garnish as in the photo. Don’t hesitate to apply a generous amount before mixing.