pasta - Orecchiette with Black Beans, Goat Cheese, and Fresh Tomato Sauce

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Orecchiette with Black Beans, Goat Cheese, and Fresh Tomato Sauce

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 pounds vine-ripened tomatoes -- (3 to 5) chopped

1 large garlic clove

1/4 cup chopped fresh cilantro

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups cooked black beans

1/4 cup chopped pimiento

1 pound orechiette (or shells, rotelle, or

bowties)

4 ounces sofy goat cheese (chevre), such as

Montrachet -- crumbled

 

YIELD: 4 To 6 SERVINGS

 

Goat cheese and black beans is one of my favorite combinations. Together they

create a flavor that is rich and earthy, yet light. In this recipe the goat

cheese also combines with the uncooked tomatoes to make a creamy sauce for the

pasta.

 

In a food processor, combine the tomatoes, garlic, cilantro, olive oil, salt,

and pepper. Puree. Pour into a large pasta serving bowl. Stir in the beans and

pimiento. Set aside.

 

While the bean mixture sits, heat a large pot of salted water to boiling. Cook

the pasta until just done. Drain and toss the pasta with the goat cheese. Add to

the bean mixture. Let sit for about 1 minute to allow the pasta to absorb some

of the bean mixture. Serve at once.

 

Calories 663 * Protein 28 gm * Fat 12 gm * Percent of calories from fat 16%

Cholesterol 13 mg * Dietary fiber 11 gm * Sodium 1007 mg * Calcium 97 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 117 Calories; 4g Fat (28.1% calories from

fat); 6g Protein; 16g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 801mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0