Back2Roots Bistro's black bean pasta

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This recipe for black bean pasta comes courtesy of Executive Chef James Raynak at Back2Roots Bistro in Ann Arbor. For more information on the restaurant, visit www.back2rootsbistro.com
 
BLACK BEAN PASTA WITH LAVANDER AND DATE GLAZE, AND A MINT, CILANTRO AND BASIL PESTO.
 
8oz. Black bean pasta (cooked)
1/2 cup shredded nappa cabage
1/4 cup shredded carrot 
1 Table spoon sesame seeds
 
PESTO
1/4 lb. Basil
1/2 bunch cilantro 
1 cup fresh mint
2 Table spoons minced garlic
1/4 cup toasted pine nuts
1/2 cup nutritional yeast
1/4 maple syrup 
3 Table spoons lemon juice
Salt to taste.
 
Garnish with micro amaranth 
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