Warm Pasta Salad with Roasted Corn and Poblanos

Name: Warm Pasta Salad with Roasted Corn and Poblanos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave Garnish: fresh cilantro; 4 ears fresh corn, kernels cut off; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 fresh jalapeño chile; 59 milliliters olive oil; 3 Tbsps chopped fresh oregano; 454 grams poblano chiles; 79 milliliters green (hulled) pumpkin seeds; 355 milliliters crumbled queso fresco (Mexican fresh cheese) or ricotta salata cheese; 340 grams short pasta such as gemelli or rotini; 907 grams medium tomatoes , coarsely chopped; 1 large white onion, cut into 1/2-inch-thick rounds

Warm Pasta Salad with Roasted Corn and Poblanos might be just the main course you are searching for. This recipe serves 6. One serving contains 529 calories, 20g of protein, and 21g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, ricotta salata cheese, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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. 3

Ingredients you will need

Chili Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer chiles to a bowl, then cover and let steam 10 minutes.

Ingredients you will need

Chili Pepper

Equipment you will use

Bowl

Peel poblanos and discard seeds and ribs, then coarsely chop. Peel jalapeño and chop with seeds (omit seeds if you want a less spicy salad).

Ingredients you will need

Poblano Pepper

Seeds

Ribs

Transfer chiles to a large serving bowl and stir in tomatoes and herbs.

Ingredients you will need

Tomato

Chili Pepper

Herbs

Equipment you will use

Bowl

Toast pumpkin seeds in a dry well-seasoned 9- to 10-inch cast-iron skillet over moderate heat, stirring, until puffed and lightly browned, 2 to 3 minutes (seeds will pop as they puff).

Ingredients you will need

Pumpkin Seeds

Seeds

Toast

Pop

Equipment you will use

Frying Pan

Transfer seeds to a small bowl.

Ingredients you will need

Seeds

Equipment you will use

Bowl

Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.

Ingredients you will need

Tomato

Corn

Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Transfer to a cutting board and coarsely chop. Stir into corn mixture.

Ingredients you will need

Corn

Equipment you will use

Cutting Board

Cook garlic and cumin in oil in skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir into corn mixture and season vegetables with salt and pepper.

Ingredients you will need

Salt And Pepper