Summer Pasta Salad with Zucchini, Corn and Cilantro Pesto (Vegan!)

feastingathome.com

Shanoona

6 ounces rice noodles

2 medium zucchini, cut in half lengthwise

1 red bell pepper, cut in half, seeded

½ an onion, cut into ½ inch wedges

1 to 2 ears of fresh corn ( or use frozen, roasted corn ), shucked

oil, salt and pepper for veggies

Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves

subheading: Vegan Cilantro Pesto:

1 large bunch cilantro and thin stems

2 fat garlic cloves

1 to 2 tablespoons chopped jalapeno ( optional)

½ cup olive oil

⅓ cup pumpkin seeds ( raw)

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon coriander ( optional)

½ teaspoon smoked paprika (optional- only if you like smoky flavor)

1 tablespoon lime zest

2 tablespoons lime juice

Directions at feastingathome.com

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