Thursday, July 11, 2013

Black Bean Pasta with Kale and Cherry Tomatoes

After making a delicious Pesto Pasta Salad with Asparagus and Tomatoes using Tolerant Foods' Red Lentil Rotini, I was excited to try the Black Bean Rotini as well. I didn't have much time this weekend so I went to their website to see if they had a quick, easy recipe I could use. I modified the recipe slightly to the one you'll see below and it turned out great.  Black bean rotini coated with a puree of chickpeas and tossed with kale, chickpeas, and cherry tomatoes. This one is a crowd pleaser.

Tolerant Foods makes gluten-free pastas out of black beans and red lentils. In fact, the only ingredient in this pasta is Non-GMO organic black beans. And they've taken the time to get vegan and organic certified as well as Non-GMO Project Verified. I think this small budding company is looking forward to success.

Black Bean Pasta with Kale and Cherry Tomatoes
Serves 6

  • 1 12-ounce box Tolerant Foods Black Bean Rotini
  • 2 Tbsp olive oil (I used garlic infused olive oil)
  • 3 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1 bunch kale, stems removed and sliced finely
  • 1 can chickpeas, separate 1 cup chickpeas from the rest and retain the juice
  • 12 cherry tomatoes, halved
  • 1/2 jalapeno, diced (optional)
  • Sea salt, to taste
  • 2 Tbsp lemon juice
  • Cracked pepper, to taste

Bring a pot of water to a boil and cook black bean rotini for 6 to 8 minutes. While the water is heating up, heat a large saute pan on medium heat. Once warm, add olive oil, garlic, and red pepper flakes. Cook stirring for about 30 seconds. Add kale, chickpeas, tomatoes, and jalapeno, if desired, and a splash of water, if needed. Cook stirring constantly until kale is wilted, about 4-5 minutes. Once the pasta is done, drain, and add to the saute pan. Season with sea salt and stir to combine. Cook for another 5 minutes or so.

Put the remaining chickpeas and 2 Tbsp. of chickpea juice (from the can) in a blender and blend until smooth. Add to pasta mixture and stir.  Turn off the heat and stir in the lemon juice. Plate and add cracked pepper, if desired.

Full Disclosure: Although the pasta was provided to me for free to review, that in no way influenced my veracious opinion. 

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