Tubetti With Lemon, Black Beans And Olives

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Tubetti With Lemon, Black Beans And Olives

 

1 1/2 cups cooked black beans, 15 oz. can

1 cup sliced manzanilla olives stuffed with pimiento

1 small red onion, chopped

1 tablespoon chopped fresh oregano

1/4 cup extra virgin olive oil

1 large lemon salt and freshly ground pepper

8 ounces tubetti pasta

grated dry jack cheese or parmesan

 

Place beans, olives, onion, oregano and oil in a large mixing bowl. Remove

zest from lemon with a vegetable peeler. Chop zest coarsely and add to bowl.

Squeeze lemon juice into bowl. Add salt and pepper and toss to combine.

Cook tubetti al dente in a large pot of salted boiling water. Drain and add

immediately to bowl of other ingredients. Toss. Serve at room temperature with

grated cheese.

 

 

 

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