- recipe -

Black Bean Pasta With Pesto and Roasted Cauliflower

Traditional pasta can be used in this recipe, but now there’s a particularly tasty bean-based, gluten-free pasta on the market that’s lower in carbs and higher in protein.

By Betsy Nelson | September 2013

Makes four servings

6 cups cauliflower florets
1 tbs. extra-virgin olive oil

Salt and freshly ground black pepper to taste

Basil Hemp Seed Pesto:

3 ounces fresh basil leaves, about 11/2 cups
2 ounces raw spinach, about 1 cup
2 cloves garlic
6 tbs. hemp seeds
2 tbs. pine nuts
1/4 cup grated Parmesan cheese
1/2 tsp. salt and freshly ground black pepper to taste
4 tbs. extra-virgin olive oil
1 (7-ounce) package Explore Asian organic black bean spaghetti, cooked and drained

Preheat the oven to 450 degrees F. Toss the cauliflower with the olive oil, season with salt and pepper, and roast until golden and caramelized. Meanwhile, using a food processor, blend the pesto ingredients until smooth. Serve the warm cooked pasta with pesto and with the roasted cauliflower scattered over it.

Betsy Nelson