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Chipotle Cilantro Pesto Black Bean Summer Pasta

Chipotle Cilantro Pesto Black Bean Summer Pasta
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Chipotle Cilantro Pesto Black Bean Summer Pasta Created by Naturally Ella for the 2015 Blogger Ambassador Program Chipotle Cilantro Pesto Black Bean Summer Pasta is a scrumptious dish made with Ancient Harvest pasta, pesto, fresh cilantro, and flavorful black beans.

Prep Time: 10
Total Time: 35

Ingredients

For Black Bean Pasta:

  • 1 large ear fresh sweet corn
  • 1 cup quartered grape tomatoes
  • ½ cup black beans
  • 1 jalapeno, deseeded and diced
  • 1 tablespoons olive oil
  • 6 ounces Ancient Harvest Organic Gluten-Free Elbows

For Cilantro Pesto:

  • 1 cup packed cilantro
  • ¼ cup olive oil
  • 3 tablespoons diced scallions
  • 2 tablespoons lime juice
  • 2 tablespoons sliced almonds
  • ¼ to 1 chipotle pepper in adobo sauce

Directions

  1. Heat oven to 400˚F. Remove the kernels from the cob and combine with the grape tomatoes and jalapeno. Toss with olive oil and spread out on a baking tray. Roast until tomatoes are tender an corn is cooked, 20 to 25 minutes.
  2. Cook pasta according to box. Drain, place in a bowl, and toss with sweet corn mixture.
  3. In a blender, combine the ingredients for the pesto. Puree until combined. Add more olive oil/lime juice if the cilantro leaves are not pureeing.
  4. Combine the warm pasta with the roasted corn mixture and pesto. Serve with a sprinkle of cilantro.
Servings: 2