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Title: Pasta Salad With Jalapeno Pesto
Categories: Pasta, Salads
Yield: 4 Servings

3 tb Olive oil
1 ts Ground cumin; or to taste
8 oz Penne
15 oz Can pinto beans (1-1/2 c);
- rinsed, drained
1 lg Carrot; shredded
3 Scallions; chopped
1 1/2 c Grape tomatoes; halved
2 Jalapenos; halved; seeded
2 cl Garlic; crushed
1/3 c Fresh parsley;
- coarsely chopped
1/3 c Fresh cilantro;
- coarsely chopped
2 tb Fresh lime juice
1 ts Chili powder
1/2 ts Sugar
1/2 ts Salt
Salad greens

For less heat, use only 1 jalapeno.

Heat 1 tb olive oil in a small skillet over medium heat. Add the
cumin and stir until fragrant, about 30 seconds. Remove from the heat
and set aside.

Cook the pasta in a pot of boiling salted water, stirring
occasionally, until al dente, 8 to 10 minutes. Drain, rinse under
cold running water, and place in a large bowl. Add the cumin-scented
oil, along with the pinto beans, carrot, scallions, and tomatoes, and
toss to combine. Set aside.

To make the pesto, process the jalapenos and garlic in a food
processor until minced. Add the parsley, cilantro, lime juice, chili
powder, sugar, and salt. With the machine running, add the remaining
2 tb olive oil and process to form a smooth paste. If the pesto is
too thick, add some water, 1 to 2 tb at a time. Add the pesto to the
pasta mixture and toss gently to coat.

Line 4 to 6 individual plates with the salad greens. Divide the pasta
salad among the plates and serve at room temperature.

Recipe by Vegan Planet by Robin Robertson

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