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Black Bean Pasta Salad with Coriander Pesto

Food Network Canada
COOK TIME
10 min
YIELDS
4 servings

This recipe contains “Scoobi Do” pasta. How much more fun could that be?

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Ingredients

Black Bean Pasta Salad

5
cup Scoobi-Do pasta
5
cup cavatappi pasta
5
cup rotini pasta, (about 12 oz)
1 19
oz can black beans, drained, and, rinsed
1
avocado, peeled, pitted, and, chopped
1
sweet red pepper, chopped

Coriander Pesto

1
cup packed fresh coriander
¼
cup olive oil
2
Tbsp pine nuts
2
Tbsp chopped walnuts
¼
cup grated parmesan cheese
1
clove garlic, minced
½
tsp salt
¼
tsp pepper
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Directions

Step 1

In pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.

Step 2

Drain and chill under cold water; drain.

Step 3

Meanwhile, in food processor, whirl coriander, oil and nuts until smooth; transfer to large bowl.

Step 4

Stir in Parmesan cheese, garlic, salt and pepper; toss to coat.

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