Orzo Salad With Corn And Poblanos

• 1/2 cup pepitas
• 1 1/2 cups orzo
• Extra-virgin olive oil
• 3 ears corn, shucked
• 1/2 teaspoon cumin
• 1/4 teaspoon chili pepper
• Salt and freshly cracked pepper
• 3 poblano peppers, seeds and removed removed, chopped
• 3 to 4 radishes, sliced into matchsticks
• 1 cup lightly packed cilantro, chopped

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. 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. 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.

pepitas, orzo, extravirgin olive oil, corn, cumin, chili pepper, salt, peppers, radishes, cilantro

Taken from food52.com/recipes/28488-orzo-salad-with-corn-and-poblanos (may not work)