Ingredients
12 oz Whole wheat rotini
½ medium onion, chopped
½ bell pepper, chopped
1 stalk celery, chopped
1 can black beans, rinsed and drained
1 can diced tomatoes and chilies
½ c Frozen corn
Cilantro-Lime pesto:
1 small bunch cilantro
1/3 c. olive oil
¼ c lime juice
4 cloves garlic
1 jalapeno, seeds removed
Heavy dash cumin and chili powder
Preparation
Start pasta, cook until al dente, drain and set aside.
For pesto: put all ingredients into a food processor and pulse until well blended. Set aside.
Heat large sauce pan over medium heat with about 2 tbs oil. Add onion, bell pepper and celery and sauté for about 4-5 minutes or until onions begin to get translucent. Add black beans, corn and tomatoes (including the liquids) to pan, lower heat and allow to simmer for 6-8 min.
While veggies are simmering combine pasta and pesto in a large bowl and mix thoroughly. Add veggies and mix.
Wonderful topped with sliced avocado.
