Ingredients
- 2 poblano peppers
- 2 red bell peppers 1 can corn
- 4 tablespoons fresh lime juice
- 3 tablespoon extravirgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 4 cups hot cooked penne (about 8 ounces uncooked pasta)
- 2 cups halved grape tomatoes
- 1 cup finely chopped onion
- 1/2 cup chopped fresh cilantro
- 2 chopped peeled avocado
- 3/4 cup (3 ounces) queso fresco
***to make it a one dish meal I add 2 cups cooked chicken
Preparation
- Preheat broiler.
- Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.
- Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.
This recipe has been a favorite of mine for 4 years. I hope you enjoy it, too.
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