Creamy Pasta with Goat Cheese and Lentils

This recipe comes from America's Test Kitchen and I haven't altered it one iota.  Even though I tend to tinker with recipes this one is perfect just as it is.  The red lentils provide the creaminess so even those with cow dairy issues will love it.  Piece pasta such as rotini, or even penne, works vey well as it holds the sauce better than strand pasta.  After about 15 minutes of cooking the lentils will be soft enough to whisk into a sauce-like consistency.  The goat cheese provides a creamy tang,

Combine tomatoes, sugar and ¼ teaspoon salt in a small bowl and set aside.  Heat oil in a medium saucepan over medium-high heat until shimmering.  Add scallion whites. garlic and pepper flakes and cook, stirring frequently, until fragrant and scallions are slightly softened, about 1 minute.  Stir in tomato paste and cook, stirring constantly, until paste begins to brown, about 2 minutes.  Stir in 2 cups of water, lentils, pepper and remaining salt and bring to a simmer.  Cover and simmer, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.  While lentils are simmering cook pasta according to directions.

Reserve 1 cup of the pasta water and drain pasta.  Return pasta to pot and cover to keep warm.

Whisk lentils vigorously until coarsely pureed, about 30 seconds.  Add lentil puree, ¼ cup reserved pasta water and goat cheese to pasta and stir until combined.  Adjust consistency with remaining cooking water as needed.  Season with S&P to taste.  Gently stir in tomatoes and half of he scallion greens.  Sprinkle with remaining scallion greens and serve.

Notes:

¼  ½  ¾  ^o

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