Southwestern Pasta Salad With Avocado-Serrano Dressing - cooking recipe

Ingredients

12 ounces penne pasta
1 serrano chili, seeded
1 large garlic clove
2 ripe avocados
3 tablespoons fresh lime juice
1/2 teaspoon chili powder
1/4 cup extra virgin olive oil
salt
1 (16 ounce) can pinto beans, drained and rinsed
1 small jicama, shredded
1 small red onion, chopped
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley or 1/4 cup cilantro
salad greens, for serving

Preparation

Cook the penne in salted boiling water, stirring occasionally, until it is al dente, about 10 minutes.
While the pasta is cooking, make the dressing: Combine the chile and garlic in a food processor. Halve and pit 1 of the avocados, scoop out the flesh with a spoon and add it to the processor. Add the lime juice and chile powder and process until smooth. Add the olive oil and salt to taste. Process until smooth.
After the pasta is cooked, drain and rinse under cool water, then place in a large bowl. Add the beans, jicama, onion, tomatoes and parsley. Peel, halve and dice the remaining avocado and add it to the pasta salad. Pour on the dressing and toss gently to combine. Serve on salad greens.