Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

Ingredients (14)

• 1/2 pound whole grain bow-tie pasta or rotini or penne
• 1 can (15 ounces) black beans, rinsed and drained, or 1 1/2 cups cooked black beans
• 1 pint cherry tomatoes (10 ounces), sliced into thin rounds
• 1 ear fresh corn, shucked (about 1/2 cup fresh corn kernels)
• 1/2 to 3/4 cup crumbled feta or diced avocado
• 1 cup lightly packed fresh parsley
• 1 cup lightly packed fresh cilantro or basil
• 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
• 1 medium lemon, juiced
• 1 medium garlic clove, roughly chopped
• 1/2 teaspoon salt
• 1/2 cup pepitas (green pumpkin seeds) or slivered almonds
• 1/2 cup olive oil
• Freshly ground black pepper, to taste