Fiesta Pasta

• 2 whole Avocados, Pitted
• 2 whole Limes, Juiced
• 1 bunch Cilantro, Stems Discarded And Leaves Roughly Chopped
• 1 Tablespoon Hot Water
• 2 cloves Garlic, Minced
• 1 dash Black Pepper To Taste
• 1 dash Kosher Salt To Taste
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Jalapeno, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 2 cups Frozen Roasted Corn
• 1 pound Whole Wheat Rotini Pasta
• 2 cups Cherry Tomatoes, Halved
• 1 cup Shredded Pepper Jack Cheese, To Serve (optional)

1. In a food processor, combine all ingredients for the sauce and set aside.
2. In a saute pan over medium heat, heat the olive oil to coat bottom of pan.
3. Add the garlic and saute until fragrant, about 2 minutes.
4. Add the jalapeno, red bell pepper, and frozen corn.
5. Turn heat the medium low and cover, stirring occasionally for 10 minutes.
6. Cook the pasta according to directions on package, drain, and return to pot.
7. Stir in the avocado sauce, vegetable mixture, and tomatoes until well combined.
8. Serve warm and top each bowl with pepper jack cheese.
9. Note: You can also serve this with grilled and sliced chicken breast, black beans (drained from a can), with or without a sprinkling of red pepper flakes.

avocados, whole limes, cilantro, water, garlic, black pepper, kosher salt, olive oil, garlic, red bell pepper, cherry tomatoes, pepper

Taken from tastykitchen.com/recipes/main-courses/fiesta-pasta/ (may not work)