Tubetti with lemon, black beans and olives
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Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked black beans(15 oz |
| Can) | ||
| 1 | cup | Sliced manzanilla olives |
| Stuffed w/ pimiento | ||
| 1 | small | Red onion, chopped |
| 1 | tablespoon | Chopped fresh oregano |
| ¼ | cup | Extra virgin olive oil |
| 1 | large | Lemon |
| Salt and freshly ground | ||
| Pepper | ||
| 8 | ounces | Tubetti pasta |
| Grated dry jack cheese or | ||
| Parmesan | ||
Directions
Place beans, olives, onion, oregano and oil in a large mixing bowl. Remove zest from lemon with a vegetable peeler. Chop zest coarsely and add to bowl. Squeeze lemon juice into bowl. Add salt and pepper and toss to combine.
Cook tubetti al dente in a large pot of salted boiling water. Drain and add immediately to bowl of other ingredients. Toss. Serve at room temperature with grated cheese. Posted to MM-Recipes Digest V3 #270 Date: Wed, 02 Oct 1996 20:40:12 -0700 From: jessann doe <jessann@...>
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