This Pasta will be delicious both, cold in the summer or hot on colder days. Recipe is written as a vegan dish, but add feta for a healthy vegetarian dish, or grilled chicken for the omnivore.
For the Sauce: You’ll need a grill or grill pan. & Blender or food processor.
- 1lb of assorted seasonal peppers. Choose from bell peppers, to Poblanos, Fresno, Jalapeno, Shishitos and if you like it spicy, habanero, scotch bonnet, or Thai Bird. Its up to you!
- 2 Ears of organic sweet corn– husked and cleaned
- 1 Large or 2 Medium Heirloom Tomatoes. (The tomatoes lighten up the sauce)
- 2 Cloves of Garlic
- ¼ Cup Extra Virgin Olive Oil (EVOO)
- ¼ cup of Vinegusto Strawberry Drinking Vinegar. (Available online or use a similar replacement.)
- Salt & Pepper to taste
- You can also add any one of Artisanal Spice Blends to mix it up. I like our 7 Layers Artisanal Spice Blend in this one. The middle eastern flavors really come through.
For the Pasta:
- ½ a lb of Orzo pasta
- 1 can of Organic Cannellini Beans (or make from dry beans if you prefer)
- Handful of fresh Sweet Basil
- Feta Cheese, or grilled chicken (Optional)
- Toss your peppers and corn, in a light coating of olive oil and season with salt and pepper in a bowl.
- Husk and clean your corn and remove all corn silk.
- Turn your grill or grill pan on high to create a nice sear and char on your veggies. Turn frequently as they can go from raw to cooked pretty quickly if you have a HOT surface.
- Once your veggies are charred to your liking, remove from heat.
- Place peppers in a bowl, cover with plastic wrap and set aside for a few minutes. (This will make removing the excess char a lot easier, as it will steam off a bit from the pepper’s flesh.)
- Remove the grilled kernels from the corncob into a seperate bowl.
- Go back to your peppers now, and remove the excess char with your knife. You should be able to either scrape, or peel it back. Some char is ok! But not too much, or you’ll end up with a bitter sauce. Remove the tops from the peppers if you haven’t done this yet. You can remove the seeds or leave them in, up to you. (Leaving the seeds may result in a chunkier sauce.)
- Pull out your food processor/blender and toss in your peeled garlic cloves, turn on and let it chop for a few seconds until they are as small as they can go.
- Toss in all of your peppers and tomatoes and ½ the corn. Let it go until it is all beginning to smooth out.
- Add the Strawberry Vinegar (TIP: If you can’t get your hands on this amazing vinegar, simply use apple cider vinegar and a couple of strawberries to get close on the flavors).
- If you wish to add one of our seasonings, this is when to do it!
- As the machine is going, drizzle in the rest of the olive oil until smooth. (NOTE: It will be thick like hummus. But if you prefer a thinner sauce just add a little water. )
- Taste your sauce and add salt and pepper to your palate’s liking. Then add the second ½ of the corn and blend just until incorporated so you can see the kernels. Set sauce aside.
We’re almost ready to eat. . .
- Boil your orzo in a pot of generously salted water until done and drain. (Tip you could pre-boil your pasta if you intend to make this a cold dish).
- In a large bowl add your drained pasta, cannellini beans and mix. Then add your pepper sauce. Add as much or as little as you like until well blended. (If you are serving as a hot dish, drain orzo, put back in pot and place on medium/low stove and finish in pot as outlined instead of bowl.)
- Add chopped basil and stir in to incorporate.
- Add Feta cheese crumbles and/or chicken if you choose.
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