black bean pasta/pesto/& soft almond cheese
- black bean pasta
- 1/2 Cup pesto
- 4 Tablespoons soft almond chesse
- organic tomato
- 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.
- 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.
- 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!