Wellness Grain

Whole Grain Romesco Pasta

with Tomatoes, Corn & Poblano Pepper

25 MIN

+$3.99/serving 2 Servings

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add Pancetta

From the Test Kitchen

This fresh, weeknight veggie pasta features a colorful medley of juicy tomatoes, sweet corn, and smoky poblano pepper. It's all brought together with nutty romesco sauce and crème fraîche for a silky finish.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
6 oz Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
2 ears Of Corn
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
4 oz Grape Tomatoes
2 Tbsps Crème Fraîche
6 Tbsps Romesco Sauce (Contains Almonds)
1 Poblano Pepper

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Halve the tomatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the pancetta

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels, halved tomatoes, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

5 Finish the pasta & serve your dish

To the pot of cooked pasta, add the cooked vegetables, cooked pancetta, romesco sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!