black bean pasta/pesto/& soft almond cheese
prep: 5m | cook: 15m | serves: 4-6
  • black bean pasta
  • 1/2 Cup pesto
  • 4 Tablespoons soft almond chesse
  • organic tomato
  • zucchini
  1. 1. chop & roast the veggies

    I used zucchini - green onions, heirloom tomatoes and fresh basil (pink sea salt and black pepper to taste sprinkled on) to chop and roast. I roasted at 375 degrees for about 20-30 min until the veggies were fragrant.

  2. 2. make the noooodles

    boil one sauce pan with filtered water and a pinch of salt - until boiling - once boiling add in your black bean pasta. once soft take the noodles out to strain. pour in strainer to drain out all of the water.

  3. 3. plate the masterpiece

    put the black pasta into boil or plate - pour the pesto on top and mix until you reach the desired consistency. top with veggies and pieces of your soft almond cheese. so easy & simple!

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