Farfalle with Creamy Chipotle Pesto, Black Beans and Corn

The heat is on, the heat is on-on

Oh-wo-ho Oh-wo-ho-oh
Caught up in the action I’ve been looking out for you…

Remember that song by Glenn Frey.  I used to love that song.  Actually I still love that song.  Anytime I hear a good 80’s tune I always turn it up and it takes me back to my youth.  If you grew up in the 80’s you have to admit it was a great decade.  

I have had that song in my head ever since I made this spicy little pasta dish because it does have a kick or I am just a wimp,  which I think is actually the case.  

Don’t get me wrong I like a good spicy dish, but my tolerance level is low on the heat level.  I know some people that enjoy hot and spicy food; and for you that can I don’t know how you do it.  

This pasta dish is full of kick and spice all thanks to some chipotle peppers.  I have been loving Chipotle lately; the restaurant that is.  I can’t get enough of their burrito bowls.  The other day we tried to stop their for lunch but the line was practically out the door so we didn’t stop.  That’s probably how I came up with this concoction in my head;  Chipotle on the brain and a can of chipotles in the pantry.  

I love that smoky aroma when you open a can of chipotle peppers with adobe sauce and all that flavor is blended in this zesty pasta dish tossed with black beans and corn.

If you like a little spice, you’ll love this and if you need a gallon of water when eating spicy food like I do; you’ll still love the flavor of this.  You can always tone down the heat with adding a little more mayonnaise to balance it out.  

Farfalle with Creamy Chipotle Pesto, Black Beans and Corn

5-6 chipotle peppers in adobe sauce (like La Costena)
1/3 cup grated Parmesan cheese plus additional for serving
1/4 cup walnuts or pine nuts
1 garlic clove
1/3 cup extra virgin olive oil
1/3 cup light mayonnaise (or regular) 
1 pound farfalle pasta (or similar preferred pasta) cooked al dente
1 1/2 cups corn of the cob (about 3 ears) or frozen and thawed corn or can
15.5oz can black beans rinsed and drained
Cilantro for garnishing (optional)

Slice chipotle peppers and remove seeds.  Place in food processor with Parmesan cheese, walnuts and garlic.  While blending stream in extra virgin olive oil until combined then blend in mayonnaise until creamy.   Set aside.

In a large bowl combine pasta, black beans and corn.  Toss with creamy chipotle pesto.  

Serve topped with grated cheese and chopped cilantro.  

Can be served warm, or cold as a side pasta salad.  

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  1. this looks awesome. I love to work with chipoltes and am always looking for new ways to use them. I will definitely give this a try. I might try condensed milk in lieu of the mayo. what do you think?

  2. Tasty! I have to say that even using 5 peppers it was to spicy for my teens. I like the taste. Very smoky and the black beans added some good texture. My husband, who is terribly picky, may even like it. I wonder how hot it will be when the ingredients have time to chill and “get to know” each other. Thanks!

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