Bow Ties with Black Bean Salsa and Cherry Tomatoes

Serves 4

8 oz. Bow Ties, Elbow Macaroni or other medium pasta shape, uncooked
2 tbsp. olive oil or vegetable 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 15-oz. can black beans, drained and rinsed well
1/4 tsp. salt, or to taste
Freshly ground black pepper to taste
8 cherry tomatoes, rinsed and quartered
2 tbsp. chopped fresh cilantro

Prepare pasta according to package directions. While pasta is cooking, heat the oil in a medium saucepan over medium heat. 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. (The salsa can be made and refrigerated up to one day in advance.)

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.