Updated: Aug 20, 2020
If you are looking for a pasta dish with a different flair, look no further. This dish combines savory herbs, tomatoes, and black beans with a slightly sweet twist contributed by raisins and chestnuts. Chestnuts are much lower in fat than other nuts and are a good source of vitamins B1, B2, B6, C, and folic acid.
I like the way the bits of tomato, beans, and nuts nestle in the shells so you experience a burst of flavor with every bite! Bon Appétit!
Pasta Shells with Chestnuts and Raisins
6 oz brown rice pasta shells (or other small whole grain pasta)
1/2 cup (3.5 oz) ready to eat chestnuts (you can find them here)
1 tablespoon fresh thyme leaves
1 1/2 cups diced tomatoes (14 oz can), with their juice
1/4 cup pitted kalamata olives, sliced
1 cup cooked black beans (I use canned, drained and rinsed)
4 garlic cloves, minced
2-3 tablespoons raisins
1/2 cup loosely packed basil leaves, snipped or chopped - see Notes)
Cook pasta according to package directions. Heat a large non-stick skillet over medium heat. Dry sauté the chestnuts and thyme leaves in the skillet until they become fragrant about 1 minute.