Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 10 min
Servings: serves 4 to 6
Recipe By: Robin Robertson
From: Vegan Planet
Used with permission of Robin Robertson
Other Mexican
Other Beans
Other Pasta
Other Mexican
Other Beans
Other Pasta
Cumin-Spiced Wagon Wheels with Jalapeno Pesto
Ruote, sometimes called rotelle, are shaped like the small wagon wheels of the Old West -- a fitting choice for this taste of the Southwest. Cumin, jalapenos, and lime juice add a nice piquant touch to this substantial salad.
Ingredients
2 tablespoons extra virgin olive oil
1 teaspoon ground cumin
12 ounces ruote or rotelle
1 small red onion, chopped
salad greens
1 teaspoon ground cumin
12 ounces ruote or rotelle
1 small red onion, chopped
salad greens
Jalapeno Pesto
2 jalapenos, seeded
1 large garlic clove, peeled
1/2 cup cooked or canned pinto beans, drained and rinsed
1/4 cup coarsely chopped fresh parsley leaves
2 tablespoons fresh lime juice
1 teaspoon light brown sugar or natural sweetener
1/2 teaspoon chili powder
salt
1/3 cup extra virgin olive oil
1 large garlic clove, peeled
1/2 cup cooked or canned pinto beans, drained and rinsed
1/4 cup coarsely chopped fresh parsley leaves
2 tablespoons fresh lime juice
1 teaspoon light brown sugar or natural sweetener
1/2 teaspoon chili powder
salt
1/3 cup extra virgin olive oil
Directions
Heat the olive oil in a small skillet over medium heat. Add the cumin and stir until fragrant, about 30 seconds. Remove from the heat and set aside.
Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain, rinse under cold running water, and place in a large bowl. Add the cumin-scented oil and onion and toss to combine. Set aside.
To make the pesto, process the jalapenos and garlic in a food processor until minced. Add the pinto beans, parsley, lime juice, brown sugar, chili powder, and salt to taste. With the machine running, add the olive oil and process to form a smooth paste. Add the pesto to the pasta and toss to coat.
Line 4 to 6 individual plates with the salad greens. Divide the pasta salad among the plates and serve at room temperature.
Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain, rinse under cold running water, and place in a large bowl. Add the cumin-scented oil and onion and toss to combine. Set aside.
To make the pesto, process the jalapenos and garlic in a food processor until minced. Add the pinto beans, parsley, lime juice, brown sugar, chili powder, and salt to taste. With the machine running, add the olive oil and process to form a smooth paste. Add the pesto to the pasta and toss to coat.
Line 4 to 6 individual plates with the salad greens. Divide the pasta salad among the plates and serve at room temperature.
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