Chipotle Lime Pasta with Black Beans, Tomatoes, and Guacamole
4 oz Pappardelle’s Gluten Free Chipotle Lime Small Trumpet pasta
1/2 to 1 can of black beans
2 tomatoes, seeded and chopped
3-4 cloves garlic, minced
2-3 scallions or green onions, minced (use the greens if you’d like, just add them 1 minute after the bulb parts)
1 small bunch cilantro, finely chopped
2 tsp olive oil (smoked if you have it)
3 – 4.5 Tbsp guacamole
1 tsp cumin
salt and pepper
Chop and mince all of the vegetables (you can wait on the cilantro until the last minute so it doesn’t oxidize, but if you’re like me, chop it now, and leave it sitting somewhere obvious so you don’t forget it!)
Add the pasta to salted boiling water, and set a timer for 14 minutes to check it. Heat the olive oil in a non-stick pan over medium heat. Once the oil is hot, add the garlic cloves and scallions, and saute until translucent. Add the tomatoes, cumin, and salt and pepper to taste, and continue to cook until the tomatoes break down, turn liquidy, and then start to thicken, about 10 minutes. Add the black beans to the sauce, and heat through. If the sauce is done before the pasta, just turn the heat down to simmer.
Drain the pasta, put it in bowls, then add the sauce. Top each bowl with 1.5 to 2 Tbsp guacamole, and the cilantro.