Farfalle with Corn Cream Sauce, Roasted Poblano and Red Bell Pepper Rajas

IngredientsPasta, Vegetables, Dairy
Day PartDinner
Cuisine TypeLatin
Farfalle with Corn Cream Sauce, Roasted Poblano and Red Bell Pepper Rajas

Source: Barilla (and photo)

Tossing pasta with a Latin-infused sauce offers the best of both worlds—a mainstream American favorite with a dash of culinary excitement. Chef Gillis creates a pasta dish that holds as much appeal for Millennials seeking Latin-inspired dishes as it does for their parents. It was a winner in Barilla’s annual foodservice recipe contest.


3 lb. regular or PLUS farfalle
3 qt. heavy cream
2 tsp. paprika
21 cups frozen corn, thawed, divided
3 cups shredded Monterey Jack cheese
12 red bell peppers
9 poblano peppers
1/4 cup butter
2 large onions, thinly sliced
15 cloves garlic, coarsely chopped
Salt and black pepper, to taste
1 lime, zested and juiced
1/4 cup chopped fresh cilantro


  1. Cook pasta for half the time indicated on package. Drain pasta; drizzle with some olive oil to prevent sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller or walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
  2.  In large saucepot, combine cream, paprika, and 14 cups corn. Season with salt and pepper; bring to a simmer for 20 min. Using an immersion blender, puree the mixture until smooth. Whisk in cheese until melted. Let cool;  refrigerate until needed.
  3.  Meanwhile, char bell peppers and poblanos over an open flame until blackened. Place in a bowl or container; cover to steam for 10 min. Peel off blackened skins. Cut peppers open and remove seeds. Cut peppers into 2-in. strips.
  4.  In large saute pan, melt butter. Saute onions, garlic and remaining 7 cups corn until lightly caramelized. Add peppers and heat through. Season with salt and pepper. Set aside.
  5.   For each serving, to order: Warm about 3/4 cup corn sauce in a large saucepan. Reheat 1 cup pasta in simmering water. Drain and add to sauce with some of pepper mixture. Season with lime zest and juice and plate. Top with more pepper mixture and a sprinkle of cilantro.

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