Spicy Corn & Coriander Pasta Salad
For the corn
1 can corn kernels
1-2 teaspoons avocado or olive oil
½ teaspoon chilli powder
½ teaspoon cumin
Freshly ground salt and pepper
For the pasta
250g of your favourite pasta (I used chickpea pasta)
1 red capsicum, diced
1/2 avocado, diced
1/3 cup feta crumbled
½ cup diced red onion
For the coriander pesto
1 cup coriander leaves (about ½ a bunch)
1/3 cup roasted or raw cashews
1 small lime, juiced
1 clove garlic
1/2 - 1 jalapeño, seeded
2 tablespoons olive oil or avocado oil
¼ teaspoon salt, plus more to taste
Freshly ground black pepper
1-2 tablespoons water, if necessary to thin the pesto
Put a pan on medium heat. Drizzle corn with olive or avocado oil. Sprinkle with chili powder, cumin, salt and pepper. Heat corn in the pan, turning as required until it is cooked, and brown. Set aside.
While the corn is cooking, you can boil your pasta until al dente, according to the directions on the pasta package.
Once the pasta is done, drain, rinse with cool water then add to a large bowl.
Next make the coriander pesto: Add coriander, cashews, lime juice, garlic clove, jalapeño, olive oil, and salt and pepper. Process until smooth, add water if necessary to help thin the pesto and make it easier to process.
Add the pesto directly to the bowl with the pasta and mix to combine.
Next add in the corn, red capsicum, avocado, feta and red onion. Gently mix together.
Place in fridge for serving for later, or serve immediately. Once ready to serve, garnish with extra coriander, avocado, feta and jalapeño slices.