Farfalle with Creamy Chipotle Pesto, Black Beans and Corn

• 5 whole Chipotle Peppers In Adobo Sauce (like La Costena), Or More To Taste
• 13 cups Grated Parmesan Cheese Plus Additional For Serving
• 1/4 cups Walnuts Or Pine Nuts
• 1 clove Garlic
• 13 cups Extra Virgin Olive Oil
• 13 cups Light Mayonnaise (or Regular)
• 1 pound Farfalle Pasta (or Similar Preferred Pasta) Cooked Al Dente
• 15- 1/2 ounces, weight Canned Black Beans, Rinsed And Drained
• 1- 1/2 cup Fresh Corn Off The Cob (about 3 Ears) Or Frozen And Thawed Or Can Corn
• Cilantro For Garnishing (optional)

1. Slice chipotle peppers and remove seeds.
2. Place in food processor with Parmesan cheese, walnuts and garlic.
3. While blending, stream in extra virgin olive oil until combined, then blend in mayonnaise until creamy.
4. Set aside.
5. In a large bowl, combine pasta, black beans and corn.
6. Toss with creamy chipotle pesto.
7. Serve topped with grated cheese and chopped cilantro.
8. Can be served warm, or cold as a side pasta salad.

peppers, parmesan cheese, walnuts, clove garlic, olive oil, light mayonnaise, pasta, black beans, fresh corn, cilantro

Taken from tastykitchen.com/recipes/main-courses/farfalle-with-creamy-chipotle-pesto-black-beans-and-corn/ (may not work)