2 tablespoons extra virgin olive oil
1 teaspoon ground {cumin}
12 ounces ruote or rotelle
1  small red onion, chopped
 salad greens

2  jalapenos, seeded
1  large garlic clove, peeled
1/2 cup cooked or canned pinto beans, drained and rinsed
1/4 cup coarsely chopped fresh parsley leaves
2 tablespoons fresh lime juice
1 teaspoon light brown sugar or natural sweetener
1/2 teaspoon chili powder
 salt
1/3 cup extra virgin olive oil

Heat the olive oil in a small skillet over medium heat. Add the cumin and stir until fragrant, about 30 seconds. Remove from the heat and set aside.

Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes. Drain, rinse under cold running water, and place in a large bowl. Add the cumin-scented oil and onion and toss to combine. Set aside.

To make the pesto, process the jalapenos and garlic in a food processor until minced. Add the pinto beans, parsley, lime juice, brown sugar, chili powder, and salt to taste. With the machine running, add the olive oil and process to form a smooth paste. Add the pesto to the pasta and toss to coat.

Line 4 to 6 individual plates with the salad greens. Divide the pasta salad among the plates and serve at room temperature.