Ingredients
½lbwhole grain bow-tie pasta,or rotini or penne
15ozblack beans,(1 can) or 1½ cups cooked black beans, rinsed and drained
10ozcherry tomatoes,(1 pint), sliced into thin rounds
½cupfresh corn kernels,(1 ear fresh corn), shucked
¾cupcrumbled feta,or diced avocado
1cuplightly packed fresh parsley
1cuplightly packed fresh cilantro,or basil
2medium jalapeños,roughly chopped, remove seeds and membranes for less heat, optional
1medium lemon,juiced
1clovegarlic,medium, roughly chopped
½tspsalt
½cuppepitas (green pumpkin seeds),or slivered almonds
½cupolive oil
freshly ground black pepper,to taste
Preparation
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 the 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. 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 or serve it right away if need be.
