PREP TIME: 15 min | COOK TIME: 10 min TOTAL TIME: 25 min | YIELDS: 2 servings
|9 oz pkg||Three Bridges Triple Cheese Tortellini|
|1 tbsp||olive oil|
|1 cup||fresh corn, pan roasted|
|1||poblano chile, de-seeded and diced 1⁄2”|
|1 cup||zucchini, diced 1⁄2”|
|1 cup||crème fraiche|
|1⁄4 cup||cilantro leaves, roughly chopped|
|kosher salt and pepper to taste|
- Bring a large pot of water to a boil, cook pasta according to instructions on package. Drain and rinse under cool water and set aside.
- Heat olive oil in a large skillet over high heat. Carefully add the chile and corn and reduce heat to medium-high. Cook, stirring frequently, until the corn and chile has char marks, about 5 minutes. Pour into a large mixing bowl.
- Add the tomatoes, zucchini and tortellini to mixing bowl. Add the crème fraiche and season with salt and pepper. Gently toss together. Adjust seasoning to taste.
- Pour the salad into a serving dish and top with the cilantro leaves. Serve and enjoy!