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Mexican Pasta

September 1, 2008

Yesterday for our bean challenge we had what I decided to call “Mexican Pasta”. Basically, it’s corn, black beans, tomatoes, olive oil, and salt with a pasta of your choice. So the corn, beans, and tomatoes are the “Mexican” part, and the pasta is the pasta part. Hmm…makes sense!

Looking for some inspiration, I opened the fridge and found some left over corn from the other night. Since it’s summer, we always have garden tomatoes on hand. I sauteed the tomatoes with some garlic and olive oil while boiling the pasta. I added the beans and corn in the skillet at the end.
We also had some pine nuts in the fridge left over from our pesto meal, so I threw that on top as well. It sounds like a strange combination, but I liked the texture of the pine nuts on top of the softer foods.
I didn’t have anything planned before I made this. You never know what you may come up with when cooking with left-overs!
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