Linguine with Black Bean Sauce

• 1 1/2 Tbs. olive oil
• 1 large onion, diced
• 1 Tbs. minced garlic, or to taste
• 1 3/4 cups black beans, drained and rinsed
• 3/4 cup nonfat vegetable broth
• 1 cup green peas, fresh or frozen
• 1 3/4 Tbs. pesto, or to taste
• Salt and freshly ground black pepper to taste
• 1 12-oz. pkg. fresh linguine
• 2 cups (8 oz.) julienned bell peppers, preferably a mixture of colors, for garnish
• 1 1/2 cups shredded low-fat mozzarella

1. Heat oil in large skillet over medium heat.
2. When hot, add onion and saute for about 3 minutes.
3. Add garlic, and saute 1 minute more.
4. Remove from heat, and set aside.
5. Place beans and vegetable broth in food processor or blender, and puree until smooth.
6. Pour into skillet with onion-garlic mixture.
7. Heat over medium-low heat, adding peas, pesto, salt and pepper, and cook for about 7 minutes, stirring often, until mixture thickens slightly.
8. Meanwhile, bring pot of lightly salted water to a boil, and cook linguine according to package directions.
9. Drain, rinse, drain again and set aside.
10. To serve, place linguine on individual serving plates or in serving bowl, and spoon black bean sauce over top.
11. Garnish with julienned bell peppers and shredded cheese, and serve.

olive oil, onion, garlic, black beans, nonfat vegetable broth, green peas, pesto, salt, fresh linguine, bell peppers, mozzarella

Taken from www.vegetariantimes.com/recipe/linguine-with-black-bean-sauce/ (may not work)