Saw this cilantro pesto recipe in Eating Well and immediately knew I wanted to add them to some sweet potato noodles. It's quarantine days, so potatoes keep well. Easy decision. Then add some quarantine cans: beans and corn. You could probably used a can a diced tomatoes instead of chopping your own, but I had the tomatoes on hand. Might as well take advantage
What I changed in the pesto:
Changed some amounts
Replaced parsley portion with more cilantro
Used salted pepitas and then skipped additional salt in pesto
Used infused EVO instead of canola oil
Used water to thin
Pesto Recipe Source: Eating Well | Serves: 4 | Time: ~25 min
1 tbsp Tubby Olive chipotle infused EVO
1/2 small red onion, chopped
2 cloves garlic, minced
2 #SweetPotatoes, peeled and spiralized
1 14-oz can black #beans, rinsed and drained
1 14-oz can #corn
1 cup cherry #tomatoes, halved or quartered
3 1/2 cups packed cilantro leaves
1/2 cup shredded Manchego cheese (that temptress)
2 tbsp roasted pepitas
2 tbsp lime juice
2 garlic cloves
1/3 cup lime-infused EVO
Water, to thin
Mix all the pesto ingredients in a ninja bullet and set aside.
Heat chipotle infused EVO in a large skillet over medium heat. Add onions and garlic; saute about 4 minutes. Add sweet potato noodles, and saute another 6-7 minutes.
Add beans, corn, tomatoes and pesto. Use tongs to toss and make sure everything is mixed well and coated with the pesto.
Serve with some extra shredded Manchego if you'd like. Or maybe some avocado slices if you have them on hand.