Black Bean Pasta with Basil-Mint Pesto
I love pasta but I try to replace the classic Italian wheat pasta more often with higher protein alternatives. Black bean pasta has a very high protein content and is therefore extremely filling. For me, pesto is one of the fastest and tastiest pasta sauces, and in this case, I made it a bit fresher with basil and mint. I always make pesto in large quantities and freeze it in portions, because you can defrost it super easy.
Black Bean Pasta with Basil-Mint Pesto
Ingredients
Pasta
- 200 g black bean pasta
- 1 tbsp of salt
- 1 tbsp of olive oil
Pesto
- 45 g basil
- 15 g mint
- 50 g parmesan grated
- 40 g pine nuts
- 2 garlic cloves
- 100 ml olive oil
- salt and pepper
Instructions
1.
Peel the garlic.
2.
Blend all the pesto ingredients into a cream with a blender in a tall container.
3.
Bring water with salt to the boil.
4.
Cook the pasta for 3-4 minutes until al dente, drain and mix with the olive oil.
5.
Then stir in the pesto, place on two preheated plates and sprinkle with parmesan flakes.
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