Chile Pork & Tomatillo Pasta

By á-12817

Juicy kernels of fresh corn burst in every bite of our sweet and spicy pasta. For a bit of creaminess, be sure to add the mozzarella while everything's still warm and watch it melt into a mild cheese sauce.

Ingredients

• 2 ears corn, husks removed
• 8 oz whole-grain spiral or elbow pasta
• 2 tsp olive oil
• 1 large spanish onion, chopped
• 1 lb tomatills, paper skins removed, rinse well, stemmed and chopped.
• 1 tbsp chile powder
• 1/2 tsp sea salt
• 3/4 lb pork tenderloin, trimmed and sliced into 1-in strips
• 3 oz part-skim mozzarella cheese, cubed
• Sweet paprika, as desired

Details

Preparation time 30mins
Cooking time 35mins

Preparation

Step 1

One: Fo;; a ;arge [pt halfway with water and bring to a bould. Add corn, returen to a bowl and cook for three minutes. Drain and set aside until cool enough to handle. With a sharp knife, remove kernels. Transfer kernels to a large bowl and set aside.

Two: Cook pasta according to package directions. Drain.

Three: Meanwhile, in a large nonstick skillet, heat oil on medium. Add onion and saute, wtirring occasionally, until soft and beginning to translucent, about 5 min. Add tomatillos, chile powder and salt and saute for 5 min. Add pork and saute, stirring often, until cooked through, about 4 min.

Four Add past and pork mixture to corn and loss to ocmbing. Top with cheese and paprika.