Mexican Corn-Inspired Pasta
with Feta and Cilantro
Flavours of delicious Mexican corn are the centre of this pasta; charred corn, cream, lime, Tex-Mex paste, cilantro and feta. Enjoy the flavours of the summer all year round!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Linguine
(Contains Wheat)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
½ tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Shallot
3 unit(s)
Cream Cheese
(Contains Milk)
56 mL
Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
1 unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping halfway through, until dark golden-brown, 4-5 min.
- Transfer corn to a plate.
- Meanwhile, zest, then cut lime into wedges.
- Cut shallot in half, peel, then cut into 1/4-inch slices.
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop cilantro.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 1) over medium-high. Add peppers and shallots to the pan. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Add 1/2 tbsp (1 tbsp) Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Reduce heat to medium.
- Add cream cheese, Tex-Mex Paste and reserved pasta water to the pan with peppers.
- Cook, stirring often, until cream cheese has melted, 2-3 min.
- Add sauce, cream, corn, lime zest and half the cilantro to the pot with linguine. Toss to combine.
- Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle over remaining cilantro and feta.
- Squeeze over a lime wedge, if desired.
