Pumpkin-cilantro Pesto & Pasta

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 bunch fresh cilantro (large)
• 1/2 cup raw pumpkin seeds
• 1 garlic clove, peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 0.75 (11 ounce) package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes, chopped
• 1 (15 ounce) can black beans, drained and rinsed

Recipe

• 1 trim off any sandy roots of cilantro.
• 2 cut bunch in half lengthwise.
• 3 place cilantro steams and leaves in bowl of food processor.
• 4 add pumpkin seeds and garlic, and pulse to chop.
• 5 with motor running, pour in oil to create a paste.
• 6 add lime juice, salt, chili powder, capers and caper brine.
• 7 pulse a few times to coarsely chop capers. set aside.
• 8 cook pasta according to package directions until tender but still firm.
• 9 while pasta cooks, place corn in large colander and run hot water over it to separate kernels.
• 10 when pasta is done, pour it over corn to drain; return pasta and corn to pot.
• 11 toss in tomatoes, black beans, and pesto sauce.
• 12 serve warm.