Chipotle Cilantro Pesto Black Bean Summer Pasta |

Chipotle Cilantro Pesto Black Bean Summer Pasta

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 2 servings 1x



  • Black Bean Pasta
  • 1 large ear fresh sweet corn
  • 1 cup quartered grape tomatoes
  • 1 jalapeno, deseeded and diced
  • 1 tablespoons olive oil
  • 6 ounces black bean or regular pasta
  • Cilantro Pesto
  • 1 cup packed cilantro (see note)
  • 1/4 cup olive oil
  • 3 tablespoons diced scallions
  • 2 tablespoons lime juice
  • 2 tablespoons sliced almonds
  • 1/4 to 1 chipotle pepper in adobo sauce


  1. Heat oven to 400˚. Remove the kernels from the cob and combine with the grape tomatoes and jalapeno. Toss with olive oil and spread out on a baking tray. Roast until tomatoes are tender an corn is cooked, 20 to 25 minutes.
  2. Cook pasta according to box. Drain, place in a bowl, and toss with sweet corn mixture.
  3. In a blender, combine the ingredients for the pesto. Puree until combined. Add more olive oil/lime juice if the cilantro leaves are not pureeing.
  4. Combine the warm pasta with the roasted corn mixture and pesto. Serve with a sprinkle of cilantro.


Cilantro Stems: When I make pesto, I don’t bother pulling off the leaves and discarding the stems. If you have a good blender, it should be able to puree everything (and then you’re not wasting anything!)

Add some cheese: I personally would toss on a bit of cheese, like crumbled cotija. However, the the cheese is completely optional- it’s a flavorful dish without!