ingredients

• Crushed Pepper
• Garlic
• Olive Oil — Glug + splash of olive oil
• Oregano
• Pasta — 6 oz dry pasta
• Red Lentils — ½ cup dry red lentils
• Salt
• Shredded Cheddar — ⅓ cup shredded cheddar
• Spinach — Big handful spinach
• Pesto — 3 heaping tbsp pesto

method

1. Heat olive oil in the pot (medium heat)
2. Add 2 minced garlic cloves — 30 sec until fragrant, do NOT brown
3. Add ½ tsp oregano + pinch crushed pepper, bloom 10 sec
4. Pour in water, bring to a boil
5. Rinse lentils, add to boiling water with pasta
6. Boil together 11 min
7. Scoop out ~¼ cup pasta water, then drain
8. Return to pot (off heat)
9. Toss in spinach — residual heat wilts it in ~30 sec
10. Stir in pesto + cheddar
11. Splash of reserved pasta water if too dry
12. ⚠️ Do NOT return pot to heat after adding cheese — it will curdle.
13. ⚠️ Reheating: 50-70% microwave power, or add a splash of milk.