Prep and cooking time: 30 minutes

Serves 6 
1 organic onion peeled and chopped
1 small organic red pepper deseeded and chopped
2tbs Biona organic Extra Virgin Olive oil
1 clove garlic crushed
400g Biona organic whole Spelt Spaghetti
1tsp organic basil
250g of Biona organic chopped tomatoes
100g organic split red lentils
1tbs Biona organic tomato puree
400ml salted water
15g Biona Organic traditionally churned butter
salt and pepper
1 pinch sugar

Biona Pesto & grated Biona organic Emmental to serve



1. Fry the onion and pepper in oil in a large saucepan for 10 mins then put in the garlic, basil, tomatoes, lentils, tomato puree and salted water.
Bring to the boil then turn down the heat to simmer gently uncovered for 15-20 mins until the lentils are cooked.
Season with salt and pepper and a dash of sugar.

2. About 15 mins before the sauce is ready half fill a large saucepan with lightly salted water and bring to the boil.
Add the pasta, easing the pasta down the water as the ends soften.
Boil rapidly uncovered for about 10 mins until a piece feels tender when you bite it.
Drain then return to the pan with the butter, salt and pepper.

3. Serve with the sauce and hand round grated cheese

Windmill products used in this recipe