Orzo Salad With Corn And Poblanos

1. 1

   Preheat the oven to 350 and spread the pepitas evenly on a baking sheet. Bake for 12-15 minutes, until slightly puffed and golden.

2. 2

   Bring a large pot of salted water to a boil and add the orzo. Cook 6 to 7 minutes, or until al dente; drain. Rinse under cool water to stop the cooking before returning to the pot.

3. 3

   While the pasta cooks, add a turn of oil to a large saute pan over medium heat. Add the corn, cumin, chili pepper, and pinch of salt and pepper. Cook for about 5 minutes, until the corn is slightly charred. Pour into the pot with the pasta. Add more oil, then cook the poblano peppers until tender and charred in places; add to the pasta.

* Per serving · 4 servings · Values may vary.

No additional tips available.