I’d never tried any kind of bean pasta before I made this recipe last week. Of course there’s nothing wrong with eating plain old pasta once in a while but it’s fun to try new products too! I was intrigued by the Organic Black Bean Spaghetti I found at Whole Foods (Mom’s has it too). It’s got 12 grams of fiber and 25 grams of protein per serving! This ‘pasta’ paired well with the smashed tomatoes and fresh peaches and made an excellent dinner on a warm summer evening.
1 package Organic Black Bean Spaghetti, 7.5 oz
1 clove of garlic
2-3 tablespoons olive oil
3 cups cherry tomatoes
1 cup fresh basil leaves
2 ripe peaches
1/2 cup Bocconcini cheese torn into 1/2″ pieces
1 large handful arugula
1/4 cup pine nuts
Pinch of sea salt
Freshly ground black pepper
Mince the garlic very finely and chop the basil. Place the tomatoes in a large serving bowl and add the olive oil, salt and pepper. Squeeze the tomatoes until soft and juicy. This creates a delicious pasta sauce! Add the basil and garlic to the bowl.
Cook the pasta in lightly salted boiling water according to the instructions on package, 8-9 minutes.
Meanwhile, lightly toast the pine nuts in a skillet on medium heat and add to bowl. Slice the nectarines. When that pasta is done immediately add it to the serving bowl . Toss with the tomato and other ingredients until well mixed. Decorate with peaches, cheese, pine nuts, arugula, and a few whole basil leaves. Add an extra drizzle of olive oil. Serve and enjoy!
Recipe courtesy of Green Kitchen Stories