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Ingredients

• 2 poblano peppers
• 2 red bell peppers
• 2 ears shucked corn
• 2 tablespoons fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 garlic clove, minced
• 4 cups hot cooked penne (about 8 ounces uncooked pasta)
• 2 cups halved grape tomatoes
• 1 cup finely chopped onion
• 1/4 cup chopped fresh cilantro
• 1 chopped peeled avocado
• 3/4 cup (3 ounces) queso fresco

Description

Serve This Hearty Side Dish With Grilled Fish. Or You Can Add A Little Chopped Roasted Chicken Breast To The Pasta Toss To Make It An Entrée.

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