I'm a huge fan of both Italian and Mexican cuisine, so I blurred the lines with this recipe. Honestly, I just used whatever I had leftover in the kitchen and pulled from the garden. There's a couple options in pasta shapes available; I used black bean elbows from (POW! Pasta). When I finally sat down to enjoy the dish, I wasn't sure to say, "Mama Mia" or "Mamacita" - but it was love at first bite.
Vegan | Gluten Free
Black Bean Pasta
1 8-ounce box of black bean pasta (POW! Pasta)
1 bunch of fresh basil (Bonnie Plants)
1 Tbsp of extra virgin olive oil (or avocado oil)
1 red chili or jalapeño pepper, diced
1 cup of yellow onion, diced
1 cup of yellow pear tomatoes, sliced (Bonnie Plants)
2 tsp minced garlic
1/2 cup of yellow corn
1/2 cup of kale
1/2 tsp chili powder
Sea salt and cracked pepper to taste
1 bunch of fresh basil approx. 1 cup (Bonnie Plants)
1/2 cup of extra virgin olive oil (or avocado oil)
1/2 cup walnuts (or hemp seeds)
1/2 tsp minced garlic
1 ripe avocado
1 lime approx. 2 Tbsp, juiced
1/2 tsp fine sea salt, or more to taste
1/2 tsp cracked pepper
Note: Prepare all ingredients above because everything cooks quickly and you won't have time to dice, blend, and cook.
To get started, add all the avocado pesto ingredients into a food processor. Process until all ingredients have been broken down a bit. Blend to desired smoothness and place the pesto in the refrigerator immediately. (we all know how quick avocados can turn brown)
Pour 4 quarts of water into a pot and boil. Once the water is boiling, add desired pasta and cook according to package instructions. Drain and rinse in a colander with cold water to stop the cooking process.
Mix the pasta with 1 cup of pesto, or more to taste. Blend evenly and set aside.
Heat a large skillet over medium heat with 1 Tbsp of oil. Once hot, add 2 tsp of minced garlic, 1 diced pepper, 1 cup of yellow onion, chill powder, sea salt and cracked pepper. Cook and stir frequently until softened. The goal is to allow the flavors to spread throughout the oil.
Add yellow corn and kale to the pan and cook for 4-5 minutes, stirring frequently.
Once cooked, add the pasta to a mixing bowl with the sautéed corn salsa and toss. Blend evenly and serve desired portions.
Garnish with fresh chopped basil, lime, and sliced yellow pear heirloom tomatoes.