Pasta and Bean Salad 1 cup orzo 2 cups leftover black beans 2 roasted red bell peppers, finely chopped 1 garlic clove 1 bunch cilantro, mostly leaves but a little stem is okay 2 tbs raw, hulled, unsalted pumpkin seeds (pepitas) 1/2 cup grated parmesan cheese 1/2 cup (or slightly less) extra virgin olive oil 2 tsp lime juice Cook orzo in boiling water for 9 minutes, or follow the package instructions.
Drain. In a large bowl mix together orzo, black beans and roasted bell peppers. Set aside. In a food processor, blend pumpkin seeds and garlic until very finely chopped. Add the parmesan cheese and cilantro.
With the blade running, slowly pour in the olive oil until the pesto is well blended. Mix the cilantro pesto in with the orzo. Add the lime juice and plenty of salt to taste. Serves 4-6