Saturday, May 8, 2010

Pasta with Black Beans, Lemon and Cheese

1 pound fusilli (spiral pasta)
1 ½ cup cooked black beans (1 can or 15.5 oz, 439 g) rinsed and drained
¼ cup olive oil
3 cloves garlic, chopped
Grated peel of one lemon
1 cup cheese (use hard cheese like parmesan or goat cheese)
5 fresh sage leaves
Fresh lemon thyme
Salt and pepper to taste

In a large pot cook pasta in salted boiling water until “al dente”. In a large pan sauté garlic on olive oil and add well drained black beans and lemon peel. Drain pasta, add it to the beans and sprinkle with cheese. Mix well, remove from fire and season with fresh herbs. Serve immediately with green salad.

No comments:

Post a Comment