Viviana's June seasonal recipe features our gluten free Garlic with Toasted Onion Fettuccine. Easy Simple and delish!
Ingredients:
1 - 8 oz package Viviana Garlic with Toasted Onion Fettuccine Pasta
1 - ear corn
15 oz can - black beans
2 tbsp - extra virgin olive oil
To taste - salt and black pepper
Directions:
1.
Remove husks and stalks from corn, and rinse to remove any excess
strands. Over a large bowl, hold the corn vertically while using a
sharp knife to remove the kernels. Drain beans and rinse thoroughly in
water.
2. Heat a large pot of water on the stove (minimum 1 gallon). Once boiling, add the Viviana Garlic with Toasted Onion Fettuccine Pasta.
3.
While the pasta is cooking, heat a medium frying pan on the stove over
medium heat. Add 1 tsp of oil, the corn, and the black beans. Cook,
stirring often. Season to taste with salt and black pepper.
4.
Drain the pasta using a colander, and rinse thoroughly with warm water.
Return to the pot, adding the corn mixture and remaining oil. Adjust
seasoning and add a little water if necessary.
5. Serve immediately and enjoy!
