Warm Pasta Salad with Roasted Corn and Poblanos

Warm Pasta Salad with Roasted Corn and Poblanos
Photo by Romulo Yanes


  • 12 ounces short pasta such as gemelli or rotini
  • 8 medium tomatoes
  • 1/3 cup green (hulled) pumpkin seeds
  • 2 tablespoons fresh cilantro
  • 4 ears fresh corn
  • 1 large white onion
  • 1 ½ cups crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese
  • + 7 more ingredients
    • 1 fresh jalapeño chile
    • 3 tablespoons fresh oregano
    • fresh cilantro leaves
    • 3 garlic cloves
    • ¼ cup olive oil
    • 4 poblano chiles
    • 1 teaspoon ground cumin

Lay chiles on their sides on a metal rack set over grates of gas burners set on moderately high. (Or broil chiles on rack of a broiler pan about 2 inches from heat.) Roast chiles, turning them with tongs, until skins are blackened, 5 to 8 minutes. 3Transfer chiles to a bowl, then cover and let st...

View full recipe at Epicurious


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