Pasta e lenticchie


  • 1 lb of Baia Pasta Whole Spelt Twins
  • 2 cups of mint leaves
  • 1/2 cup of parsley
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup pine nuts (optional)
  •  extra virgin olive oil
  • 4 yellow squash (or regular zucchini)
  • 2 garlic cloves
  • ricotta salata or queso fresco
  • fennel pollen

The nuttiness of spelt is the perfect match to the sweet/tart tones of summer squash and zucchini. Mint is the element that elevates the flavors and the saltiness of ricotta salata/queso fresco (or even pecorino) just seals the deal. This pasta will grow on you each time you cook it and it’s so simple!
Pinky swear: we have been using this recipe at our demos for a while and have converted the masses.

Cut squash into 1 inch cubes and gently sautée them in extra virgin olive oil and a garlic clove. Do not put the lid on the pan, try to keep a crunch on the squash. Adjust with salt when they’re cooked. Prepare the pesto while the zucchini are cooking. Blend mint, parsley, Parmigiano, pine nuts (optional) and 1 garlic clove and emulsify with extra virgin olive oil. In the meantime, cook the twins, reserving some cooking water.

When the twins are al dente, drain and toss over medium heat in the pan where you sautéed the squash. Add the pesto and toss to coat the pasta. A dash of grated salty young cheese such as ricotta salata (pecorino) or crumbled queso fresco and a sprinkle of fennel pollen will complete the dish. Buon appetito!