Bacon, Roasted Corn, and Poblano Pasta

tideandthyme.com
serves 4
Ingredients

• 1 pound dried pasta (I used linguine)
• 6 slices bacon, chopped
• ¼ cup minced shallots
• 3 ears of corn, or 3 cups frozen kernals
• 2 poblano peppers
• ½ chicken stock
• 1 cup cream
• 1 tsp chives or scallions, chopped

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Preparation

1. Char ears of corn and poblano peppers over an open flame on the grill, in the broiler, or on a grill pan for several minutes. Turning to evenly char all sides. If using frozen corn, thaw, drain and char in a very hot skillet. Place the peppers in a small bowl and cover with plastic wrap to steam. Set aside for 10 minutes before peeling, seeding, and dicing. Cut the kernals off the cobs and set aside.
2. Prepare pasta per package instructions. Meanwhile, in a nonstick sauté pan over medium-high heat, cook bacon until crispy, about 5 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add shallots and sauté until tender, 3 to 5 minutes. Add the chicken stock and deglaze pan with wooden spoon, simmer for 1 minute. Add the corn and poblanos and simmer for 5 minutes more. Stir in the cream and simmer for another minute. Stir in the chives, bacon and pasta.
3. Serve warm.

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