October is 'National Pasta Month', so I wanted to post a pasta recipe before the end of the month. Thanks to Usha for her pasta post, without which I wouldn't have known about it.
Pasta with Poblano Chilies, Corn and Cilantro CreamIngredients:
- 8 oz. Penne (I used wholewheat penne)
- 2 Medium Poblanos, cut into ½" strips
- 1½cup Frozen Corn, divided
- 1cup Fresh Cilantro leaves
- ⅓cup Heavy Cream
- 1 Garlic clove
- 1tbsp Olive Oil
- 1 Medium Onion , sliced
- To taste Salt & Pepper
- 3tbsp Queso Fresco, crumbled
- ¼cup Ground Cumin
- Cook penne according to package directions. Drain and reserve ¾cup of cooking water.
- Make Cilantro Cream: Combine cilantro, ½cup corn, cream, garlic and ½tsp ground cumin in a blender and make a fine puree. Set aside.
- Heat oil in a large skillet over high heat. Add onions and poblanos, cook till the onions are lightly browned, about 10 minutes.
- Stir in the remaining 1cup corn and remaining 1tsp ground cumin.
- Add penne and cilantro cream to the skillet and toss to coat. Add enough cooking water a little at a time to moisten. Season with salt and pepper and sprinkle with queso fresco.
Linking this to Valli's 'Cooking from Cookbook Challenge: October -- Week 5'.