| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |
One of the things I love most about cooking vegetarian is the color. It is almost impossible to create a dish that isn’t appealing (beyond a few beige items, but even then a few fresh herbs can help!) I sometimes create meals based on the contrast of colors to make the meal more appealing. One of those dishes that comes to mind is this Pesto Polenta with Smokey Chickpeas.
When I was playing with flours for The Homemade Flour Cookbook, I fell in love with black bean flour. It had a fairly mild flavor profile and the color, after cooking, had this beautiful purple hue. I loved the color so much, I even made black bean tofu. In the cookbook, however, I made black bean pasta. Since then, it’s become a staple in my kitchen.
Of course, I know not everyone is as ambitious as I am when it comes to grinding their own flour (or making homemade pasta). I am excited to share this recipe with you using Ancient Harvest’s Black Bean Pasta. Their pasta contains three simple ingredients: black bean flour, brown rice flour, and quinoa flour and has a gorgeous color after cooking. This color makes for such a unique spin on any dish. Of course, you can always make this with any pasta- regular or gluten-free.
In this case, it’s a summer pasta dish topped with one of my favorites, a chipotle cilantro pesto. It’s a bit spicy and packed full of flavor. Plus, by using AH’s pasta, this dish is gluten-free and vegan! I usually make extra of the cilantro pesto to use on tacos, in quesadillas, and on breakfast egg skillets as well.