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


  • 200 g black bean pasta
  • 1 tbsp of salt
  • 1 tbsp of olive oil
  • 45 g basil
  • 15 g mint
  • 50 g parmesan grated
  • 40 g pine nuts
  • 2 garlic cloves
  • 100 ml olive oil
  • salt and pepper


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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