Cilantro Pesto Southwestern Pasta

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Serves: 4

INGREDIENTS

Cilantro Pesto:

• 2 cups packed fresh cilantro leaves
• ½ jalapeno pepper
• 1 garlic clove, minced or pressed in garlic press
• ½ cup raw almonds
• 2 Tablespoons olive oil
• 1 Tablespoon honey
• 1 lime, juiced
• Salt and pepper (¼ teaspoon of each, more to taste)

Pasta:

• 1 cup fresh corn kernels (about 2 small ears of corn)
• 1 zucchini squash
• 1 yellow squash
• ½ teaspoon avocado or olive oil
• 1 cup chopped cherry tomatoes
• 3 cups dry whole wheat pasta (penne or fusilli or pasta of your choice)
• Optional: 2 Tablespoons fresh parmesan shreds or pine nuts or almonds chopped

DIRECTIONS

1. Make the cilantro pesto: in a food processor or blender, combine the cilantro, jalapeno, garlic, almonds, olive oil, honey, and lime juice until well blended. Season with salt and pepper. Set aside
2.  Bring large pot of water to boil (for pasta). When boiling, add pasta and cook according to the package.
3. Chop the zucchini and yellow squash into ¼ circles (about 1 cm and set aside. Chop the tomatoes and set aside.
4.  Heat fry pan on medium high heat. Add oil when pan hot. Add zucchini and yellow squash when pan hot (sizzles
   when you add the veggies). Cook about 3-4 min or until just browning. Turn off the heat and add the corn and
   tomatoes and stir well. Add the cooked pasta and cilantro pesto and stir well.
5. Serve with parmesan cheese, pine nuts, or chopped almonds on top if desired.