— SERVES 2
100 G BLACK BEAN PASTA
1/2 MEDIUM ZUCCHINI (100 G)
1/2 CUP PACKED FRESH CILANTRO
1/2 CUP PUMPKIN SEEDS
1 SMALL CLOVE GARLIC, CHOPPED
1 TBSP LIME JUICE
2 TBSP VIRGIN OLIVE OIL
PINCH OF HIMALAYAN SEA SALT
SPINACH LEAVES (OPTIONAL)
SUNFLOWER SPROUTS (OPTIONAL)
1 - Place all ingredients for the pesto in a mortar and crush until it forms
a thick paste (if you don't have a mortar, you can use a food processor).
2 - With a vegetable peeler and a sharp knife, transform zucchini into noodles.
4 - Cook black bean pasta in salted boiling water for five minutes and strain.
Serve immediately with zucchini noodles and cilantro pesto.
Top with spinach leaves and sunflower sprouts or greens of your choice.
NOTE / You can find black bean pasta in organic food store.
They are a gluten-free alternative to regular pasta.