We have been really into making different pesto sauces lately, and we LOVE a good mexican-esque dish, so when we saw this recipe, David and I knew we had to try it. If you know didn’t know this about David, let me drop some knowledge on you, he LOVES tabasco. He puts its on everything…. eggs, grits, chicken, steak, salad. EVERYTHING. Well we made this pasta and It was like the spiciest thing that I have ever put into my mouth, so spicy that I couldn’t finish it, and it was probably the first meal david has eaten in a few years that didn’t require a slight dousing with tabasco. So, needless to say we haven’t made this since, but the pasta is now NOT so affectionately referred to as fire pasta. So, warning, if you are not into spicy foods, leave this one on the blog. We might try it with sweet peppers next time, but I’m still trying to recover from our first attempt.
● Bowtie/farfalle pasta
● 5-6 chipotle peppers in adobo sauce*
● 1/3 cup grated Parmesan
● 1/4 cup pine nuts
● 1 clove garlic
● 1/3 cup olive oil
● 1/3 cup Greek yogurt
● 1 (15ounce) can whole kernel corn
● 1 (15ounce) can black beans, drained and rinsed
● 2 roma tomatoes, diced
● 1 avocado, diced
● Chopped cilantro, for garnish
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. To make the pesto, combine chipotle peppers, Parmesan, pine nuts and garlic in the bowl of a food processor;
3. season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream and Greek yogurt until emulsified; set aside.
4. In a large bowl, combine pasta, pesto, corn, black beans and tomatoes.
5. Serve immediately with avocado and cilantro, if desired.