Bow Ties With Black Bean Salsa And Cherry Tom

Recipe Ingredients

8 oz	227g	Bow ties or elbow macaroni - or other medium past
		Uncooked
2 tablespoons	30ml	Olive oil or vegetable oil
1		Scallions - trimmed and thinly
		(green and white parts)
1 1/2 teaspoons	7.5ml	Ground cumin
1 1/2 tablespoons	22ml	Fresh lime juice
15 oz	426g	Canned black beans - drained and rinsed
1/4 teaspoon	1.3ml	Salt - or to taste
		Freshly ground black pepper
8		Cherry tomatoes - - rinse, quarter
2 tablespoons	30ml	Chopped fresh cilantro

Recipe Instructions

Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat. (The salsa can be made and refrigerated up to one day in advance.) Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.

Source:
Stendahl's Spicy Foods

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