Linguine with Black Bean Sauce with pesto

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Linguine with Black Bean Sauce with pesto

 

1 1/2 tbsps. olive oil

1 large onion, diced

1 tbsp. minced garlic, or to taste

1 3/4 cups black beans, drained and rinsed

3/4 cup nonfat vegetable broth

1 cup green peas, fresh or frozen

1 3/4 tbsps. pesto, or to taste

salt and freshly ground black pepper to taste

1 12 oz. pkg. fresh linguine

2 cups julienned bell peppers, preferably a mixture of

colors, for garnish

1 1/2 cups shredded mozzarella

 

Heat oil in large skillet over medium heat When hot,

add onion and saute for about 3 minutes. Add garlic,

and saute I minute more. Remove from heat, and set

aside.

Place beans and vegetable broth in food processor or

blender, and puree until smooth. Pour into skillet

with onion-garlic mixture. Heat over medium-low heat,

adding peas, pesto, salt and pepper, and cook for

about 7 minutes, stirring often, until mixture

thickens slightly.

Meanwhile, bring pot of lightly salted water to a

boil, and cook linguine according to package

directions. Drain, rinse, drain again and set aside.

To serve, place linguine on individual serving plates

of in serving bowl, and spoon black bean sauce over

top. Garnish with julienned bell peppers and shredded

cheese, and serve. Serves 4.

 

 

 

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