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Penne with Corn, Roasted Poblanos and Avocado Recipe

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This recipe for Penne with Corn, Roasted Poblanos and Avocado is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 poblano peppers
2 red bell peppers
2 ears shucked corn
2 T. fresh lime juice
1 T. extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. ground cumin
1 garlic clove, minced
4 c. hot cooked penne (about 8 oz. uncooked pasta)
2 c. halved grape tomatoes
1 c. finely chopped onion
1/4 c. chopped fresh cilantro
1 chopped peeled avocado
3/4 c. queso fresco (about 3 oz.)

Directions:
Directions:
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 by 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. Add peppers, corn, pasta, and remaining ingredients except cheese, and toss lightly. Top with cheese.

 

 

 

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