This can be eaten hot or at room temperature, like a pasta salad. The tagliatelle is usually cooked in the same water as the lentils, which gives the pasta a pleasant earthy color and flavor, but you can also boil them separately.

　　

Ingredients

serves 4 to 6

　　1 large onion, sliced

　　6 to 7 tablespoons extra virgin olive oil

　　1/2 cup large green or brown lentils

　　4 ounces dry tagliatelle nests

　　Salt and black pepper

　　Large handful of chopped flat-leaf parsley

　　

Step 1

Fry the onion in 2 tablespoons oil until brown and caramelized, stirring often. It is a good idea to start with the lid on; this allows them to soften more quickly.

　　

Step 2

Rinse the lentils and boil them in plenty of water until they are only just tender. Some brands take as little as 10 to 15 minutes, others take much longer. You should read the instructions on the package and watch the cooking carefully.

　　

Step 3

Break the tagliatelle into pieces by crushing the nests in your hands and drop the pieces into the pan with the lentils—there should be enough water to cover them. Add salt, stir, and boil vigorously until the pasta is cooked al dente.

　　

Step 4

Drain quickly and toss gently with the remaining olive oil, a little salt and pepper, the fried onions, and the chopped parsley.

　　Arabesque