Juicey tomato pasta with black beans and hazelnuts, accents of garlic and oregano.
Prep time 40minutes
Serves 3 – 4
150g cherry tomatoes
5-6 cloves of garlic
tin of chopped tomatoes
mixed herbs, salt and pepper
3-4 handfuls of hazelnuts
can of black beans
200g greens
150-200g pasta
dollops of tahini
Chop the garlic and fry in a little oil Add the cherry tomatoes to the frying pan. Once the tomatoes and garlic are blanched, add the tin of tomatoes. Sprinkle 2-3 teaspoons of mixed herbs, salt and pepper. Chop the hazelnuts and add to the pan. Drain the black beans and add to the frying pan. Bring to the boil then simmer for 20 minutes. Cook the greens in a separate pan. Boil the pasta. Drain the greens and add to the frying pan. Drain the pasta and and stir into the sauce. Serve with a dollop of tahini, bread and salad optional.
Sarasvati Flow 