Farfalle With Corn Cream Sauce, Roasted Poblano, And Red Bell Pepper Rajas

2014-09-06
  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

This recipe, from Chef Carly Gillis, of the Seattle Marriott Waterfront Hotel, won the Barilla 2012 Chef Recipe Contest. Usually a peppery side dish or taco filling, rajas are mixed with pasta and a creamy corn-cheese sauce for a flavor-packed meal.

Ingredients


    Instructions

    Step 1

    Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

    Step 2

    Combine the cream, paprika, and 14 cups of the corn in a large pot. Season with salt and pepper and bring to a simmer for 20 minutes. Using an immersion blender, puree the mixture until smooth. Add the cheese and whisk until melted. Let cool and refrigerate until needed.

    Step 3

    Char the bell peppers and poblanos over an open flame until they are blackened. Put them in a bowl or container and cover to steam for 10 minutes. Peel off the blackened skins. Cut open the peppers and removed the seeds. Cut the peppers into 2-inch strips.

    Step 4

    In a large saute pan, melt the butter. Saute the onions, garlic, and remaining 7 cups corn until lightly caramelized. Add the peppers and heat through. Season with salt and pepper. Set aside.

    Step 5

    For each serving, to order: Warm about 3/4 cup corn sauce in a pan. Reheat 1 cup pasta in simmering water. Drain and add it to the sauce with some of the pepper mixture. Season with lime zest and juice and plate. Top with more pepper mixture and a sprinkle of cilantro.

    Recipe Type: Tags: , ,
    Chef Recommended Cuts
    • Farfalle
    • PLUS® Farfalle
    • PLUS® Rotini
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    • Rigatoni Sausage Caponata

    • Baked Orzotto with Cavallo Nero and Spring Peas

    • Campanelle al Salmone

    • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

    Nutritional Info

    This information is per serving.

    Nutrition Facts
    Serving Size 1
    Servings Per Container 24

    Amount Per Serving
    Calories 857
    Calories from Fat 486
    % Daily Value*
    Total Fat 54g
    83%
    Saturated Fat 31g
    155%
    Trans Fat 0g
    Cholesterol 184mg
    61%
    Sodium 271mg
    11%
    Total Carbohydrate 78g
    26%
    Dietary Fiber 9g
    36%
    Sugars 8g
    Protein 21g
    42%

    Vitamin A 88%
    Vitamin C 322%
    Calcium 22%
    Iron 26%
    Allergy Information:
    *Percent Daily Values are based on a 2,000 calorie diet.
    Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.