Pumpkin-Cilantro Pesto amp; Pasta

Ingredients:

• 1 bunch fresh cilantro large
• 1/2 cup raw pumpkin seeds
• 1 garlic clove peeled
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 2 tablespoons capers in brine
• 075 11 ounce package pasta
• 1 1/2 cups frozen corn kernels
• 2 cups tomatoes chopped
• 1 15 ounce can black beans drained and rinsed

Steps:

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