Summer is nearing and we need to make room for the hot-weather veg about to grace our tables.  This is a fantastic way to use up any spring veggies you have on hand.

This pasta takes advantage of the spicier spring produce available: peppery arugula and piquant radishes.  The cilantro pesto — made with garlic scapes, toasted almonds, red pepper flakes, lime juice and avocado oil — compliments those flavors and steers us in the direction of the Southwest.  Fiber-rich black beans and fresh, milky mozzarella round out the dish for a hearty, healthy meal.  To add an additional kick of spice and flavor, drizzle on some sriracha!  Let’s get the party started!