Black bean pasta with two colors

For 3-4 people

250 g pasta with black bean flour

250 g Brussels sprouts

100 g semi sundried tomatoes

1 shallot

extra virgin olive oil

a pinch of cayenne pepper

herb salt of Provence (for sprouts)

coarse sea salt (for the pasta cooking water)

We propose you a hearty and colorful dish to better face your days!

Trim the Brussels sprouts and cut them into wedges, then cook by steaming.

Boil the pasta in boiling salted water.

While the pasta is cooking, chop the shallot and fry it briefly in a little olive oil, then add steamed sprouts, add salt with herbal salt of Provence and season with a pinch of cayenne pepper.

Finally add semi sundried tomatoes; they won't have to cook but only heat and blend with other ingredients and flavors.

When the pasta is cooked al dente, drain, add the Brussels sprouts and serve!