Sunday, January 3, 2016
Penne with Poblano Chiles, Corn, & Cilantro Cream
\Source: Vegetarian Times
8 oz. penne
1 cup packed fresh cilantro leaves
1 1/2 cups corn kernels
1/2 cup whipping cream
1 clove garlic
1 1/2 tsp ground cumin
oil for frying
2 poblano chiles, seeded & chopped
1 cup sliced onion
crumbled queso fresco to top
1. In large pot, cook penne according to package directions. Drain & return to pot.
2. Puree cilantro, 1/2 cup corn, cream, garlic, & 1/2 tsp cumin in food processor. Set aside.
3. Heat oil in large skillet. Add chiles & onion; saute 10 minutes. Stir in remaining corn & cumin and add to penne.
4. Add cilantro cream to penne mixture & stir until coated. Serve with queso fresco.