Mezzi rigatoni with lentils, mussels and swordfish

For Christmas, we suggest a rich and complete dish, with a touch of good luck lentils! We mixed them with mussels and swordfish, but you can also use another type of fish as per your preference. Excellent, for example, paired with lentils and canocchia!

Pasta and lentils is a precious combination that offers plenty of protein with reduced fats, an interesting alternative to meat. In a period like this when we are more frequently prone to overeating, it is a dish that leaves you feeling full even with a small portion: a good proportion for a dinner that leaves you feeling satisfied yet not heavy, could be 30 g of lentils for 70 g of pasta (to adjust based on age, weight, gender and lifestyle).

Ingredients for 2 people

160 g Sgambaro Yellow Label Mezzi Rigatoni

400 g mussels

300 g swordfish

80 g lentils

1 celery stalk

1 carrot

1 onion

Sea fennel

Mint (optional)

Wood sorrel (optional)

Garlic and extra virgin olive oil

Salt and pepper

Preparation

Firstly prepare the lentils: we obviously suggest cooking the entire package, using some of it for the pasta and the rest as a side dish the next day. Prepare a base of sautéed finely chopped onions, celery and carrot, let them cook in the oil for a few minutes and then add the sea fennel. Then add the lentils and cover with water, leave them to cook until soft, adding water if they get too dry. Season with salt and pepper as needed.

Clean the mussels well, remove the open or broken ones, place them in a pan with a small amount of water, cover with a lid and let them open. Shell most of them and set aside some whole ones to decorate the dish.

Dice the sword fish and sear in hot oil where you have already browned a clove of garlic. If you like, add some mint. Sear for a few minutes, remove from the flame, place it in a bowl and dress with fresh herbs as needed.

Bring plenty of water to a boil, add salt and then the Mezzi Rigatoni.

Then prepare a base: sauté a clove of garlic in EVO oil, chopped parsley, sea fennel and chilli pepper, add some filtered cooking water from the mussels and let it reduce.

Lastly, put in the mussels, the pasta cooked al dente and, very last, the swordfish. Sauté everything together and plate the pasta, using some herbs as garnish!