ORECCHIETTE WITH LENTILS AND FETTA
INGREDIENTS (SERVES 4)
1 cup Barilla orecchiette pasta
1 chorizo, sliced
4 field mushrooms, sliced
1 cup white lentils
1/4 cup Ghost Rock pinto gris
Hillfarm tarragon vinegar, drizzle
1 young garlic, sliced
small handful of fetta
Cook the pasta in a boiling pot of salted water for 12 minutes. Strain.
Add the chorizo to a pan over a medium heat and render the fat out. Add the mushrooms and a pinch of salt and cook for 5 minutes. Add the lentils, vinegar and wine and let it reduce by half. Add the pasta and garlic and turn the heat off. Crumble the feta on top and serve.