Ingredients

The following ingredients have 4 Servings
  • 1 pound farfalle pasta
  • 3 chipotle peppers in adobo sauce (or more, to taste)
  • 1/3 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/3 cup Greek yogurt
  • 1 15-ounce can whole kernel corn, drained
  • 1 15-ounce can black beans, drained and rinsed
  • 2 Roma tomatoes (diced)
  • 1 avocado (halved, seeded, peeled and diced)
  • 2 tablespoons chopped fresh cilantro leaves

Instruction

  • 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.