8 oz bow tie pasta, uncooked
2 Tbsp. olive oil
1 bunch scallions, trimmed and thinly sliced (green and white parts)
1 1/2 tsp. ground cumin
1 1/2 Tbsp. fresh lime juice
1 can (15 oz) black beans, drained and rinsed
salt and freshly ground black pepper to taste
8 cherry tomatoes, quartered
2 Tbsp. chopped fresh cilantro
Cook pasta according to package directions. Meanwhile, heat the oil in a medium saucepan. Add scallions and cumin and cook for 2 minutes. Remove from heat and stir in the lime juice. Add the beans, salt and pepper and toss to coat.
Just before draining the pasta, measure 1/2 cup of the cooking water into the black bean salsa. Drain the pasta, return it to the pot and add the bean mixture. Cook over medium heat until the sauce is boiling and thick enough to lightly coat the pasta. Remove the pot from heat and gently stir in cherry tomatoes and cilantro. Serve immediately.