Ingredients
Scale
- 2 large ears of corn
- 8 ounces bow tie pasta
- 1 red bell pepper
- ½ avocado
- ⅓ cup goat cheese crumbles
- 1 cup cilantro leaves
- 1 small lime
- 1 clove garlic
- 1 jalapeño
- Olive oil
Instructions
- Preheat the grill to high heat. Drizzle corn with olive oil and season with chili powder, cumin, salt, and pepper.
- Grill corn for about 10 minutes until charred; let cool before cutting off kernels.
- Cook bow tie pasta according to package instructions; drain and rinse with cool water.
- In a food processor, blend cilantro leaves, cashews, lime juice, garlic, jalapeño, olive oil, salt, and pepper until smooth.
- Combine pesto with cooled pasta in a large mixing bowl. Add grilled corn, diced bell pepper, avocado chunks, goat cheese crumbles, and red onion; mix gently.
- Chill before serving or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling/Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg