Penne with Poblano Chiles, Corn, and Cilantro Cream

• 1 cup (packed) fresh cilantro leaves
• 1 1/2cups thawed frozen corn, divided
• 13 cup whipping cream
• 1 clove garlic, peeled
• 1 1/2 tsp. ground cumin, divided
• 8 oz. penne
• 1 Tbs. olive oil
• 2 poblano chiles, halved, seeded, and cut crosswise into 1/2-inch strips
• 1 medium onion, sliced (1 1/2 cups)
• 1/4 cup crumbled queso fresco

1. Puree cilantro, 1/2 cup corn, cream, garlic, and 1/2 tsp.
2. cumin in mini food processor.
3. Set aside.
4. Cook penne in large pot of boiling salted water according to package directions.
5. Drain, reserving 3/4 cup cooking liquid.
6. Heat oil in large skillet over high heat.
7. Add chiles and onion, and cook 10 minutes, or until onion browns.
8. Stir in remaining 1 cup corn and remaining 1 tsp.
9. cumin.
10. Add penne and cilantro cream to poblano-onion mixture in skillet, and toss to coat.
11. Add enough reserved cooking liquid by 1/4 cupfuls to moisten.
12. Season with salt and pepper, if desired, and sprinkle with queso fresco.

cilantro, corn, whipping cream, clove garlic, ground cumin, penne, olive oil, poblano chiles, onion, queso fresco

Taken from www.vegetariantimes.com/recipe/penne-with-poblano-chiles-corn-and-cilantro-cream/ (may not work)