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Warm Pasta Salad with Roasted Corn and Poblanos Recipe

Warm Pasta Salad with Roasted Corn and Poblanos Recipe

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Warm Pasta Salad with Roasted Corn and Poblanos

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Ingredients

Count

Nutrition

702

Calories

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Ingredients:

Serving

4 poblano chiles (1 lb)
1 fresh jalapeno chile
8 medium tomatoes (2 lb), coarsely chopped
3 tbsp chopped fresh oregano
2 tbsp chopped fresh cilantro
1/3 cup green (hulled) pumpkin seeds
4 ears fresh corn , kernels cut off
1 large white onion, cut into 1/2-inch-thick rounds
3 garlic cloves, minced
1 tsp ground cumin
1/4 cup olive oil
12 oz short pasta such as gemelli or rotini
1 1/2 cups crumbled queso fresco ( mexican fresh cheese)
garnish: fresh cilantro leaves

Directions:

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. 3Transfer chiles to a bowl, then cover and let steam 10 minutes.
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). Transfer chiles to a large serving bowl and stir in tomatoes and herbs.
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). Transfer seeds to a small bowl.
Add half of corn to skillet and dry-roast over moderate heat, stirring frequently, until browned in spots, 4 to 5 minutes. Transfer to tomato mixture and cook remaining corn in same manner, adding it to tomato mixture.
Add onion to skillet and dry-roast, turning frequently, until browned but still slightly crisp. Transfer to a cutting board and coarsely chop. Stir into corn mixture.
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.
Cook pasta in a large pot of boiling salted water until al dente, then drain. Add pasta to corn mixture and toss. Season with salt and sprinkle with pumpkin seeds and cheese. Serve warm or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	701.61 Kcal (2938 kJ)
Calories from fat	240.85 Kcal
		% Daily Value*
Total Fat	26.76g	41%
Cholesterol	29.76mg	10%
Sodium	258.35mg	11%
Potassium	679.06mg	14%
Total Carbs	93.41g	31%
Sugars	8.12g	32%
Dietary Fiber	5.73g	23%
Protein	24.61g	49%
Vitamin C	30.6mg	51%
Iron	1.5mg	9%
Calcium	235.4mg	24%

Amount Per 100 g
Calories	164.29 Kcal (688 kJ)
Calories from fat	56.4 Kcal
		% Daily Value*
Total Fat	6.27g	41%
Cholesterol	6.97mg	10%
Sodium	60.5mg	11%
Potassium	159.01mg	14%
Total Carbs	21.87g	31%
Sugars	1.9g	32%
Dietary Fiber	1.34g	23%
Protein	5.76g	49%
Vitamin C	7.2mg	51%
Iron	0.4mg	9%
Calcium	55.1mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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