Imagine my delight when I found that one of the dishes from the British Virgin Islands was called Rasta Pasta! Quite simply there was no other choice when I came across this. Ok, it might have been adopted by teenagers with the munchies, but still...
The other plus was I needed a pasta dish for Joe's pre-running meal on Friday evening, and not many of the countries we have lend themselves to good running prep (way too many beans and chillies in our countries...I'll say nothing else!). For those of you who haven't read the round up, Joe is running his second marathon in October, exactly one week after we return from our honeymoon. This means he is front-loading the training, as I will not be sacrificing our honeymoon for a week of pasta and early nights! I'm very proud of him and he is running it in Liverpool so his mum can see him cross the finish line - in 4 hours, fingers crossed!
1 garlic clove, minced
half an onion, sliced
1 pepper, finely sliced
enough pasta for two (depends on your appetite!)
7-8 broccoli florettes, blanched
half a can of black beans
half a teaspoon dried oregano (or a teaspoon of fresh, finely chopped)
1. cook the pasta to al dente
2. saute the garlic, onions and pepper until soft.
3. combine the drained pasta, onion and pepper mix, cooked broccoli, oregano and beans and toss with a generous glug of olive oil. Season to taste and serve with a generous helping of parmesan.