As Kevin and I strolled through Cathedral Square last weekend, perusing the goods from the local farmers and artists, we lingered at Pappardelle’s Pasta. The southwestern pasta caught Kevin’s eye and we decided to give it a try. Wow, I’m so glad we did!

This recipe is a flavor explosion! Now, I’m not a big fan of leftovers, but this pasta is even better the next day. The flavors meld together and become even more intense.

Saucy, Spicy Southwestern Blend Pasta with Black Beans and Cotija Cheese

Recipe courtesy of Pappardelle’s Pasta

1 lb. Pappardelle’s Southwestern Blend Pasta
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 15 oz. can black beans, rinsed and drained
¼ cup sour cream or plain yogurt
1, 10 oz can of enchilada sauce
8 oz. Cotija cheese, crumbled (or feta)
1 bunch scallions, chopped
1 bunch cilantro, coarsely chopped
½ cup green olives, cut in half
1 avocado, cut into cubes

1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Rinse with cold water.

2. While pasta is cooking, in a heavy saucepan cook onion and garlic in olive oil over medium-high heat. Add beans and enchilada sauce, simmer gently, stirring occasionally until thickened, about 6 minutes. Remove from heat and stir in sour cream and salt to taste.

3. In a large serving bowl add pasta. Pour sauce over the top. Add cheese, scallions, cilantro, green olives and avocado. Mix well.

Serve at room temperature.

Serves 4-6

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