Cubano Orzo with Sautéed Corn and Tomato Salsa (serves 4 - 6)

We can't get enough of eating orzo especially as the mercury rises.  Here we put Pappardelle's new Cubano Orzo to the test.  I'm originally from Colorado, so the Southwest flair of this recipe piqued my taste buds.  It didn't produce what you would think of as a traditional "salsa," but it was still tasty.  I prefer my "salsas" spicy, so I sprinkled in some crushed red pepper flakes.  The corn and cilantro flavor combination was my favorite in this dish.  Next time, I'm using roasted corn!

Ingredients

1 lb. Pappardelle's Cubano Orzo
3 Tbsp. olive oil

3 cloves garlic, minced

2 cups frozen corn, thawed

1 cup chopped tomato

Salt and pepper to taste

1/2 tsp. dried basil leaves

1/3 cup grated Parmesan cheese

1/2 cup cilantro, chopped

1.  Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse.

2.  Heat oil in large skillet and saute garlic for 2-3 minutes, stirring constantly.

3.  Drain corn well and add to garlic with tomato; cook and stir until hot.

4.  Add basil, salt, and pepper and toss to coat well. Sprinkle with cheese and cilantro.  Serve.

Copyright © 2011 by Pappardelle's Pasta Co.

Source of Inspiration



The recipe comes from none other then Pappardelle's Pasta!  The photo and description come courtesy of the Pasta Artistica Test Kitchen!