Penne with Poblano Chiles, Corn, and Cilantro Cream

vegetariantimes.com
serves 4

Ingredients

• 1 cup (packed) fresh cilantro leaves
• 1 1/2cups thawed frozen corn, divided
• 1/3 cup whipping cream
• 1 clove garlic, peeled
• 1 1/2 tsp. ground cumin, divided
• 8 oz. penne
• 1 Tbs. olive oil
• 2 poblano chiles, halved, seeded, and cut crosswise into 1/2-inch strips
• 1 medium onion, sliced (1 1/2 cups)
• 1/4 cup crumbled queso fresco​

Preparation

1. Purée cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp. cumin in mini food processor. Set aside.
2. Cook penne in large pot of boiling salted water according to package directions. Drain, reserving 3/4 cup cooking liquid.
3. Heat oil in large skillet over high heat. Add chiles and onion, and cook 10 minutes, or until onion browns. Stir in remaining 1 cup corn and remaining 1 tsp. cumin.
4. Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat. Add enough reserved cooking liquid by 1/4 cupfuls to moisten. Season with salt and pepper, if desired, and sprinkle with queso fresco.