This pesto is unbelievably easy to make, and this pasta packs in quite a punch. Perfect for those busy weeknights!
5 stars (1 rating)
Ingredients
1poundfarfalle pasta
3chipotle peppers in adobo sauce, or more, to taste
⅓cupgrated Parmesan
¼cuppine nuts
1clovegarlic
⅓cupolive oil
⅓cupGreek yogurt
115-ounce can whole kernel corn, drained
115-ounce can black beans, drained and rinsed
2Roma tomatoes, diced
1avocado, halved, seeded, peeled and diced
2tablespoonschopped fresh cilantro leaves
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the pesto, combine chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream and Greek yogurt until emulsified; set aside.
In a large bowl, combine pasta, pesto, corn, black beans and tomatoes.
Serve immediately with avocado and cilantro, if desired.