Barilla Ditalini Esquites Pasta Recipe

Barilla Ditalini Esquites Pasta Recipe Esquites are the off-the-cob version of elotes (grilled Mexican street corn) and this fusion ditalini dish replicates that same creamy, cheesy, lime-scented, chili-flecked goodness — but in a pasta format. National Hispanic Heritage Month is just around the corner and it’s never too early to start planning delicious meals. Get into the spirit with this smokey and tangy Mexican-inspired dish. Photo and Recipe Credit: Chef Santiago Gomez

Barilla Ditalini Esquites Pasta

Servings: 8
Prep Time: 10 mins
Cook Time: 25 mins

1 box of Barilla Ditalini Pasta, uncooked
4 cups of water
1 tablespoon of chicken broth
1 to 3 epazote leaves
½ cup of queso fresco
½ cup of mayonnaise
1 tablespoon of Pequin pepper

1. Bring 4-6 quarts of water to a boil. Add salt to taste.
2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
3. Add the water to a large pot and let it boil. Add the chicken broth and the epazote leaves and let boil for 5 minutes.
4. In a large bowl, mix the pasta with the chicken broth. Add the queso fresco and mayonnaise and mix.
5. Serve in small bowls, garnish with more queso fresco and a touch of Pequin pepper and enjoy!

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies