100g of egg-free penne pasta
4 tbsp of extra virgin olive oil
3 tbsp of moscatel vinegar
1/2 tsp of salt
50g of Piquillo pepper strips, very finely chopped
3 tbsp of finely chopped parsley
350g of butter beans, rinsed and well drained
350g of small chickpeas, rinsed and well drained
50g of walnuts, chopped
350g of large green “Castellana” lentils rinsed and well drained
lemons wedges for serving
Cook the pasta for 7 minutes. Rinse and drain well.
In a large mixing bowl whisk together the olive oil, vinegar, lemon juice and salt. Stir in the piquillo peppers and parsley.
Add the beans, chickpeas and walnuts and stir well to coat.
Gently fold in the lentils.
Toss gently before serving with lemon wedges.