Smokey Bow Tie Pasta with Corn & Cherry Tomatoes
January 20th, 2007 by Nikki
We found this recipe in our Vegetarian magazine. It was excellent! Loved the goat cheese and think we are also going to try Feta next time to put a different spin on it! We served ours with garlic bread and salad with artichoke hearts. Em, em good! Kids loved it too!
Ingredients
- 12 oz. bow tie pasta
- 1 dried chipotle chile, soaked in hot water 10 minutes OR 1 chile from a 4 oz. can chipotle peppers in adobo sauce.
- 2 tbsp. olive oil, divided
- 2 cloves garlic, minced (about 2 tsp.)
- 1 (4 oz.) log goat cheese, plus more for crumbling and sprinkling, if desired.
- 1/3 c. cilantro, chopped
- 2 c. halved cherry tomatoes
- 2 c. fresh or frozen corn kernels
Directions
- Cook pasta according to package directions.
- Meanwhile, remove seeds from Chipotle Chile and finely chop. Heat 1 tbsp. oil in skillet over medium-low heat. Add Chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 c. water, and cook 2-3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1tbsp. olive oil.
- Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt (or garlic salt) and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.