Tex Mex Pasta With Cilantro-Lime Pesto

• 12 oz Whole wheat rotini
• 1/2 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 stalk celery, chopped
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes and chilies
• 1/2 c Frozen corn
• Cilantro-Lime pesto:
• 1 small bunch cilantro
• 1/3 c. olive oil
• 1/4 c lime juice
• 4 cloves garlic
• 1 jalapeno, seeds removed
• Heavy dash cumin and chili powder

1. Start pasta, cook until al dente, drain and set aside.
2. For pesto: put all ingredients into a food processor and pulse until well blended. Set aside.
3. Heat large sauce pan over medium heat with about 2 tbs oil. Add onion, bell pepper and celery and saute for about 4-5 minutes or until onions begin to get translucent. Add black beans, corn and tomatoes (including the liquids) to pan, lower heat and allow to simmer for 6-8 min.
4. While veggies are simmering combine pasta and pesto in a large bowl and mix thoroughly. Add veggies and mix.
5. Wonderful topped with sliced avocado.

rotini, onion, bell pepper, celery, black beans, tomatoes, frozen corn, cilantro, cilantro, olive oil, ubc, garlic, cumin

Taken from www.epicurious.com/recipes/member/views/tex-mex-pasta-with-cilantro-lime-pesto-50017328 (may not work)