The lemon dill sauce will give the pasta a refreshing touch since it is really hot these days. It was just the perfect sauce for it also because the pasta absorbs some of the flavor and makes the recipe even more tasty.

YIELD: _{6 SERVINGS}

INGREDIENTS:

16 oz chickapea and lentil pasta

9 oz shredded red coleslaw

8 oz fresh broccolini

16 oz cherry tomatoes

1 oz fresh dill, chopped

3 tsp olive oil

Sauce

1 cup half and half

2 tbs dijon mustard

4 lemons, juice

1/2 tsp celtic salt

1/2 tsp fresh crushed pepper

DIRECTIONS:

1. Cook the pasta according to package instructions.
2. While the pasta cooks, in a small mixing bowl add the sauce ingredients and combine. Set aside.
3. In a large saute pan add the olive oil and tomatoes and cook for 3-5 minutes until they start to char. Set aside. Add the broccolini and coleslaw to the pan and saute for 3-5 minutes.
4. In a large bowl add the pasta, tomatoes, coleslaw mixture and sauce. Combine and serve immediately.