This recipe has quite a few steps. But it is a great presentation and tastes great. Also it is easier than it looks.
Ingredients
1 1/2 TBS olive oil
1 large onion, diced
1 TBS minced garlic
1 3/4 cups black beans, drained and rinsed
3/4 cup vegetable broth
1 cup frozen green peas
2 TBS pesto (recipe below)
salt and pepper to taste
2 cups (8 oz) julienned bell peppers- red, green, and yellow
grated vegan cheese for garnish
12 ounces linguine- cook per package directions
Presto Pesto:
1 cup basil leaves, packed
1/2 cup pine nuts
2 cloves garlic
1 7 ounce can mild green chiles (from Mexican section at supermarket)
1/4 cup water
1 tsp salt
Blend in processor or blender until chunky smooth.
Instructions:
- Heat oil in large skillet over medium heat. Add onion and saute 3 minutes. Add garlic and saute one more minute. Remove from heat and set aside.
- Place beans and vegetable broth in a food processor or blender and puree until smooth. Pour into skillet with onion/garlic mixture. Heat over medium heat adding peas, pesto, salt and pepper. Cook about 7 minutes, stirring often until mixture thickens slightly.
- Place linguine on individual plates or bowls and spoon black bean sauce over top. Garnish with bell peppers and shredded cheese.
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