• 1 1/2 Tbs. olive oil
• 1 large onion, diced
• 1 Tbs. minced garlic, or to taste
• 1 3/4 cups black beans, drained and rinsed
• 3/4 cup nonfat vegetable broth
• 1 cup green peas, fresh or frozen
• 1 3/4 Tbs. pesto, or to taste
• Salt and freshly ground black pepper to taste
• 1 12-oz. pkg. of linguine
• 2 cups (8 oz.) julienned bell peppers, preferably a mixture of colors, for garnish
• 1 1/2 cups shredded low-fat mozzarella

1. Heat oil in large skillet over medium heat. When hot, add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Remove from heat, and set aside.

2. Place beans and vegetable broth in food processor or blender, and purée until smooth. Pour into skillet with onion-garlic mixture. Heat over medium-low heat, adding peas, pesto, salt and pepper, and cook for about 7 minutes, stirring often, until mixture thickens slightly.