Pumpkin-Cilantro Pesto & Pasta

• 1 bunch fresh cilantro (large)
• 12 cup raw pumpkin seeds
• 1 garlic clove, peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 12 teaspoon chili powder
• 2 tablespoons capers in brine
• 0.75 (11 ounce) package pasta
• 1 12 cups frozen corn kernels
• 2 cups tomatoes, chopped
• 1 (15 ounce) can black beans, drained and rinsed

1. Trim off any sandy roots of cilantro.
2. Cut bunch in half lengthwise.
3. Place cilantro steams and leaves in bowl of food processor.
4. Add pumpkin seeds and garlic, and pulse to chop.
5. With motor running, pour in oil to create a paste.
6. Add lime juice, salt, chili powder, capers and caper brine.
7. Pulse a few times to coarsely chop capers.
8. Set aside.
9. Cook pasta according to package directions until tender but still firm.
10. While pasta cooks, place corn in large colander and run hot water over it to separate kernels.
11. When pasta is done, pour it over corn to drain; return pasta and corn to pot.
12. Toss in tomatoes, black beans, and pesto sauce.
13. Serve warm.

fresh cilantro, pumpkin seeds, garlic, olive oil, lime juice, salt, chili powder, capers, pasta, corn kernels, tomatoes, black beans

Taken from www.food.com/recipe/pumpkin-cilantro-pesto-pasta-195500 (may not work)