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Ingredients

1 lb. Penne pasta, cooked "al dente"

1 cupFresh corn kernels, roasted in husk

2 oz.Butter

1/2 tsp. Shallot, minced

1/2 tsp. Garlic, minced

1/2 cupRed, green and yellow bell peppers, seeded and diced

1/4 cupPoblano chile, seeded and diced

1 Jalapeno pepper, seeded and finely diced

2-3 Scallions, minced

1/4 cup Fresh cilantro, minced

1/4 cup Chicken stock

1/3 cup Cream

Pinch ofGround nutmeg

Salt to taste

Fresh ground black pepper to taste

Shaved Parmesan Reggiano to garnish

Fresh cilantro sprigs to garnish

Method
Melt butter in a large pan. Add garlic, shallot, roasted corn kernels, bell pepper, Poblano chile, Jalapeno pepper and scallions. Sauté over medium high heat until tender. Add chicken stock and cream, bring to simmer. Reduce heat, add nutmeg and cilantro. Simmer until sauce thickens slightly.

Heat cooked penne pasta in lightly salted, simmering water. Drain pasta well and add to roasted corn and pepper mixture. Toss and cook until heated through. Season with salt and fresh ground pepper. Portion onto warm pasta plates. Top with shaved Parmesan Reggiano. Garnish with fresh cilantro sprigs.

Makes 4 Servings

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