Ingredients

The following ingredients have 8 Servings
  • 1/2 pound whole grain bow-tie pasta or rotini or penne
  • 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
  • 1 pint cherry tomatoes (10 ounces), sliced into thin rounds
  • 1 ear fresh corn, shucked (about 1/2 cup fresh corn kernels)
  • 1/2 to 3/4 cup crumbled feta or diced avocado
  • 1 cup lightly packed fresh parsley
  • 1 cup lightly packed fresh cilantro or basil
  • 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
  • 1 medium lemon, juiced
  • 1 medium garlic clove, roughly chopped
  • 1/2 teaspoon salt
  • 1/2 cup pepitas (green pumpkin seeds) or slivered almonds
  • 1/2 cup olive oil
  • Freshly ground black pepper, to taste

Instruction

  • Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.
  • Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.
  • To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.
  • Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, sliced cherry tomatoes, fresh corn and feta or avocado. Stir until combined. This salad tastes best after it’s had a chance to marinate for about 30 minutes, but you can serve it right away if need be.