Pumpkin-Cilantro Pesto & Pasta

Adapted from an advertisement for "Lifestream" 100% Organic Whole Grain & Flax+ Pasta in a Yoga Journal magazine.

• Ready In: 50 mins
• Serves: 5-6

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
• 0.75 (11 ounce) package pasta
• 1 1⁄2 cups frozen corn kernels
• 2  cups tomatoes, chopped
• 1 (15 ounce) can black beans, drained and rinsed

Directions

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. Set aside.
8. Cook pasta according to package directions until tender but still firm.
9. While pasta cooks, place corn in large colander and run hot water over it to separate kernels.
10. When pasta is done, pour it over corn to drain; return pasta and corn to pot.
11. Toss in tomatoes, black beans, and pesto sauce.
12. Serve warm.