dinner · lunch · Peruvian-inspired
Aji-Lime Black Bean & Bell Pepper Pasta
A tangy pasta with black bean, bell pepper, and an aji-lime finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 12 oz wheat pasta
- 2 cups black bean, drained and rinsed
- 3 cups bell pepper, sliced
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lime juice
- 1 tsp cumin
- 1 tbsp aji amarillo paste
Equipment
Large pot + Large skillet
How to make it
- 1
Cook the wheat pasta according to the package directions; reserve 1 cup pasta water and drain.
- 2
Heat the olive oil in a large skillet; cook the black bean with the bell pepper, salt, and lime juice, cumin, aji amarillo paste. Cook until the black bean is hot and the vegetables are tender.
- 3
Fold in the wheat pasta, adding reserved pasta water as needed to coat the black bean and bell pepper.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.