Warm Pasta Salad with Roasted Corn and Poblanos

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

Ingredients

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

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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