8 oz. De Cecco Penne Rigate Pasta
1 medium red bell pepper
1 medium poblano pepper
1 ripe mango
1/2 bunch green onions (about 4)
1 1/2 tbsps. H-E-B Olive Oil
1 1/2 tbsps. fresh squeezed lime juice
1 tsp. each McCormick Sea Salt and Mixed Peppercorns (both in grinders)
Prepare charcoal or gas grill for Medium temperature.
Bring 3 quarts water to a boil in a 4-quart pot.
Meanwhile, combine dressing ingredients in a large bowl and set aside. Cut bell pepper into quarters and cut poblano in half; remove seeds from both. Cut mango lengthwise into thirds; cut as close to the seed as possible and discard center section with seed. Cut mango in a "grid" pattern just to the skin. Turn inside-outand cut cubes from skin. Chop green onions,including tops. Brush peppers and mango with olive oil for grilling, if desired.
Cook pasta in boiling water 10 minutes until tender. Drain well.
Grill peppers 3 minutes per side. Remove from grill and slice into 1/4-inch thick strips.
Whisk dressing ingredients together in a large bowl. Add warm pasta and toss with peppers, mango and onions. Serve warm.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!