A quick and light summer pasta recipe featuring grilled zucchini, irresistible black beans, and ripe tomatoes. Perfect for dinner out on the porch!

You will need:

Lamb Brand Black Beans 200g

Lamb Brand Walnuts 60g

Lamb Brand Pine Nuts 60g

Cherry Tomatoes 400g, halved

Ricotta Cheese 200g (optional)

Medium Zucchini 4

Sprig of Basil 4, leaves finely sliced

Fine Minced Garlic 2 tsp

Extra Virgin Olive Oil 1 1/2 tbsp

Balsamic Vinegar 1 tbsp

All you have to do is:

1. In a small bowl, combine the halved tomatoes, balsamic vinegar, olive oil, garlic, basil, salt and pepper. Toss lightly to combine and set aside for 10 minutes or so.

2. Using a julienne peeler slice the zucchini into long strands. Place them in your serving bowl and toss them with a bit more olive oil, salt and pepper.

3. Black beans need to be kept in water soaking for 5 hours and then boil for 30 minutes. Sauté in salt and lemon, then mix with the noodles.

4. Spoon the marinated tomatoes on top of the zucchini strands.

5. Garnish the top of the dish with some extra basil and the pine nuts.