12 oz penne, bow ties, elbows or other such pasta
2 T olive oil
1 bunch scallions, trimmed and thinly sliced
1-1/2 t ground cumin
2 T lime juice (or lemon)
1 – 15 oz can black beans, rinsed if salty, and drained
salt and pepper, to taste
1 – 2 tomatoes, coarsely chopped
2 T chopped fresh cilantro or other herb
grated Parmesan cheese, optional

1. Cook pasta according to package directions or personal preference.

2. While the pasta is cooking, heat the oil in a skillet over medium heat. Add the scallions and cumin and cook for 2 to 3 minutes. Remove from heat and stir in lime juice. Add the beans, salt, and pepper and combine.

3. Just before the pasta is ready, take out about a cup of the pasta water. Pour 1/2 cup of it into the black bean salsa. Drain pasta, return it to the pot, and add the salsa.

4. Over medium heat, cook pasta mixture until the salsa is simmering and has lightly coated the pasta. If the mixture seems a little dry, add some more of the pasta water. Remove from heat and stir in the tomatoes and cilantro. Taste for seasoning. Serve with or without Parmesan sprinkled over.