Pasta with Blackeye Salsa

8            oz. bowtie, elbow or other medium pasta shape, uncooked
2            tablespoons olive oil
3/4         cup chopped green onions
1 1/2      teaspoons ground cumin
1 1/2      tablespoons fresh lime juice
1 1/2     cups cooked* or 1 can (15 oz.) blackeyes, drained
1/4         teaspoon salt
Freshly ground black pepper to taste
8           cherry tomatoes, quartered
2           tablespoons chopped fresh cilantro

*1/2 cup dry makes 1-1/2 cups cooked.
Cook pasta according to package directions, reserving 1/2 cup cooking water before draining.

Meanwhile, prepare Blackeye Salsa: Heat oil in saucepan over medium heat. Add green onions and cumin; cook for 2 minutes. Remove from heat and stir in lime juice. Add blackeyes, salt and pepper; toss to coat.

Return drained pasta and reserved cooking water to the pasta pot; add Blackeye Salsa. Bring to a simmer over medium heat; cook until sauce is slightly thickened and lightly coats pasta, 2-3 minutes. Remove from heat and gently stir in cherry tomatoes and cilantro. Serve immediately. Makes 6-1/2 cups. Serves 4.

Nutritional Information per Serving:
Calories 371, Protein 13 g, Carbohydrates 61 g, Fat 8 g, Calories from fat 21%, Cholesterol 0 g, Fiber 7 g, Folate 161 mcg, Sodium 158 mg