Farfalle with Corn Cream Sauce, Roasted Poblano and Red Bell Pepper Rajas

Farfalle with Corn Cream Sauce, Roasted Poblano and Red Bell Pepper Rajas

From: Chef Carly Gillis, Hood & Plow, Seattle Waterfront Marriott. Yield: 24 servings.

3 lb. farfalle
3 qt. heavy cream
2 tsp. paprika
21 cups frozen corn, thawed
3 cups Monterey Jack cheese, shredded
12 red bell peppers
9 poblano peppers
¼ cup butter
2 large onions
15 cloves garlic
as needed, salt
as needed, black pepper
1 lime, zested and juiced

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