by Sarah Kwan of The Garden of Earthly Delights
1 cup small shells or orzo pasta, uncooked
1/2 bunch cilantro, leaves only (approximately 1 cup packed)
8 basil leaves
1 small clove garlic, skin removed
1/4 cup olive oil
1 Tablespoon sugar
Juice of one lime (approximately 2 Tablespoons)
Zest of one lime
Dash cayenne pepper
2 ears of corn
1/2 red bell pepper, diced (approx 1 cup)
1 jalapeno pepper, minced
Blackened pumpkin seeds
Cook the pasta to al dente, as per the instructions on the package. Drain and rinse in cold water to cool down the pasta. Set aside.
In a blender, combine the cilantro, basil, garlic, olive oil, sugar, lime juice, zest and cayenne. Blitz until liquified.
Combine the dressing with the pasta. Set aside while you prepare the vegetables.
Husk the corn and steam in a pot for 10 minutes. Let cool, then cut away the kernels with a sharp knife.
In a large bowl, combine the corn, red pepper and jalapeno pepper.
Mix in the pasta.
Top with blackened pumpkin seeds and serve.
Dash cayenne pepper
2 ears of corn
1/2 red bell pepper, diced (approx 1 cup)
1 jalapeno pepper, minced
Blackened pumpkin seeds
Cook the pasta to al dente, as per the instructions on the package. Drain and rinse in cold water to cool down the pasta. Set aside.
In a blender, combine the cilantro, basil, garlic, olive oil, sugar, lime juice, zest and cayenne. Blitz until liquified.
Combine the dressing with the pasta. Set aside while you prepare the vegetables.
Husk the corn and steam in a pot for 10 minutes. Let cool, then cut away the kernels with a sharp knife.
In a large bowl, combine the corn, red pepper and jalapeno pepper.
Mix in the pasta.
Top with blackened pumpkin seeds and serve.
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