Tex-Mex Pesto Pasta
A cilantro pesto made with green chiles over fresh avocado, black beans, corn, and bell peppers, plus your favorite pasta.
Yield: 8
Calories: 419kcal
Materials
Pesto:
- 2 cups firmly packed cilantro
- 4.5 oz. chopped green chiles, (not drained)
- 1/3 cup lime juice
- 3 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
The rest:
- 1 lb. small shell pasta, or other favorite pasta
- 1 ripe avocado
- 16 oz. can black beans, drained and rinsed
- 11 oz. can sweet corn, drained
- 1/4 cup each red and green bell pepper
- 1/2 cup thinly sliced green onion
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, add all pesto ingredients (cilantro, green chiles, lime juice, olive oil, cumin, salt, and pepper) to food processor. Blend until cilantro is reduced to finely chopped pieces.
- Add pasta to boiling water and cook al dente per package directions. When done, drain and rinse with cold water.
- In large bowl, add avocado, black beans, corn, red and green bell pepper, and green onion. Add cooked pasta and pesto.
- Toss to mix and evenly coat. Refrigerate for at least 4 hours. Enjoy!
Nutrition
Calories: 419kcal | Carbohydrates: 68g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Sodium: 198mg | Potassium: 639mg | Fiber: 10g | Sugar: 5g | Vitamin A: 492IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 3mg