i’ve been going to the farmers market (lyndale, aka ‘the big one’) regularly this summer for my weekly produce stock up, and i found a great pasta vendor- pasta alley- they have a huge variety of flavors, and also makes whole wheat and gluten-free pastas as well. we’ve bought quite a few flavors over the last few weeks, but we have come back to one over and over again, habanero! just like the name implies, it’s definitely a spicy noodle, so we tend to mix in an equal proportion of another flavor to help dull the heat. i only wish they made more of their flavors in whole wheat or gluten free, because i can’t rationalize eating ‘white’ pasta more than once or twice a month. oh well. here’s a fun recipe that we have whipped up twice now using plenty of farmers market finds! You could also use plain pasta and add heat with either a little habanero sauce, or crushed red pepper flakes.
Habanero Linguine with Black Beans, Grilled Vegetables, and Avocado Cilantro Pesto
1 8 oz package habanero pasta
1 8 oz package chive and onion pasta (or another flavor)
4 small zucchini, halved and sliced 1/2” thick
1 1/2 c or about 4 ears worth of sweet corn
1 28 oz can black beans or about 2 1/2-3 cups total beans
Avocado Cilantro Pesto* make a double batch if you like your pasta saucy
1 ripe avocado
the juice of 2 limes
1/2 c slivered almonds
1 bundle, or 1 cup loosely packed cilantro
1 tbs nutritional yeast, opt
1/2 c water if needed
olive oil or canola oil
salt and pepper to taste
first, lets make the sauce. combine all sauce ingredients except for the water and oil in a food processor. pulse until finely chopped and pasty. with the machine running, stream in roughly 1/4 c of oil. now stream in some water until thinned slightly. depending on your personal preferences, you could use more or less oil or water since the avocado makes it so creamy, and the lime adds a nice punch of flavor. set this aside.
grill the zucchini and corn either on your grill pan, under the broiler, or on a coal grill until crisp tender and lightly golden on the edges. either grill the corn on the cob, or remove the kernels and place in aluminum foil. place in a large serving bowl. rinse the black beans under hot water and add to the bowl.
boil the noodles according to the package directions, and rinse under hot water once al dente. drizzle with a teeny bit of oil- this will help everything combine smoothly without a gummy mess.
toss the pasta with the veggies, and then with the pesto sauce. serve immediately or at room temperature.