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This fresh and light pasta recipe is great as a meal or a great accompaniment to any BBQ or social gathering. It’s quick and simple to prepare, and all the fresh ingredients give it a delicious flavor.

Ingredients

  • 2 poblano peppers
  • 2 red bell peppers
  • 2 ears of corn, shucked
  • 2 tablespoons of fresh lime juice
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of ground cumin
  • 1 clove of garlic, minced
  • 4 cups of cooked penne pasta
  • 2 cups of halved grape tomatoes
  • 1 cup of finely-chopped onions
  • 1/4 cup of fresh cilantro
  • 1 chopped, peeled avocado
  • 3/4 cup of queso fresco (3 ounces)

Directions

  1. Preheat the broiler.
  2. Cut the poblano and bell peppers in half, lengthwise, and discard the seeds.
  3. Place the pepper halves, skin-side up, on a foil-lined baking sheet.
  4. Flatten the peppers by hand, and add the corn to the baking sheet.
  5. Broil for 18 minutes, turning the corn occasionally, until the peppers are blackened and the corn is browned.
  6. Place the peppers in a zip-top bag, seal, and let stand for 10 minutes.
  7. Peel the peppers and coarsely chop.
  8. Cut the corn kernels from the cob.
  9. Combine the juice, oil, salt, black pepper, cumin, and garlic in a bowl. Add the peppers, corn, pasta, tomatoes, onion, cilantro, and avocado.
  10. Toss the mixture and top with crumbled cheese

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