Thinking there might be no more opportunity to have gourmet here, the group wanted to gather for one last time. I’m hoping they are right about it being the last time at this house!
Usually, I let the table inspire the meal, but this time it happened in reverse. I wanted to have a meal with southwestern flavor, and it was no problem having a table to complement it. Out came the terra cotta church, the family handmade by Mexican artisans and a woven runner created by weavers south of the border.
Color had to be part of this table which called for plates in a variety of colors topped with handprinted bowls that are part of a favorite set of dishes gotten in Ravello, Italy. These, too, are of different colors and have different patterns.
I made napkin pockets for the flatware, and putting it in the pocket it struck me that it would be fun to have the colorful handles peeking out. Making up your own rules as you go along is what makes setting a table fun!
With the fun part done, it was time to go to the kitchen to begin the steps required for the main course.
Now you may not think of pasta being southwestern, but this one has all the right stuff, roasted peppers, cumin, cotija cheese and cilantro. The recipe is one to share.
Sonoran Pasta
2 red bell peppers
2 poblano chiles
1 large onion, cut into 1/2″ rounds
4 ears of corn
8 tomatoes, coarsely chopped
1 t. cumin, 2 t. minced garlic
1 1/2 c. diced smoked chicken breast
3 T. chopped cilantro
1 c. crumbled Cotija cheese
12 oz. Farfalle pasta
Roast peppers, chiles and onion on a grill or in a 400 degree oven. Turn as one side blackens. When done, put peppers and chiles in a plastic bag to cool. Chop the onions and place in a large bowl. Roast the corn and remove kernels. Add to onions
When peppers and chiles are cool, peel, seed and coarsely chop them. Add them and remaining ingredients to the bowl. Season to taste with salt and pepper.
Cook the pasta according to package directions. Drain without rinsing and add to the bowl, mixing thoroughly. Makes 8 servings.
Having made this pasta several times, I’ve learned a few tricks that work well. Substitute frozen corn for fresh. Use a variety of yellow and orange tomatoes for added color. If you can’t find cotija cheese, goat cheese is a good alternative.
Should there be leftovers, Sonoran Pasta served over mixed greens with a vinegarette dressing makes a tasty salad.
i so appreciate your visit and the comments you leave behind
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Lulu's Musings 
The recipe sounds amazing and that table is nothing short of perfection!!
If I was part of your gourmet group, I’d always want you to host. Such inspiring table settings and delicious food.
You are too kind!
Oh Linda, this is a fabulous table, the church and figurines are so unique, and the ceramic ware is gorgeous! Your pasta sounds divine, I know everyone enjoyed!
Jenna
What we really enjoy is each other’s company!
The Sonoran pasta looks delicious, thanks for sharing the recipe. I always love your tablescapes, you think outside the box and are not bound by anything except your imagination!
My box is always open! I’ll be out of pocket the next 3 weeks so if you don’t hear from me that’s why.
Your table scapes always inspire me!
Thanks, Lindy. I enjoy doing tables.
Such amazing pieces to add to your already beautiful tablescape. The Sonoran Pasta is perfect for me since I live in the Sonoran desert!
Continued thoughts and prayers for selling your place.
Well you’ll have to try the pasta. Many thanks for your sweet thoughts.
Your table looks nice also. You have so many personable accessories. They are not cookie cutter looks. I like that.
Your pasta looks great. You have accomplished so much getting your house ready to sell. I’m impressed and you kept blogging too!
Writing is the easy part!
Wow!
I will miss seeing you at the May Lunch Bunch …..:( Any nibbles on your home?
Not yet.
What a colourful table, Lulu. Your Sonoran pasta looks really delicious. Thanks for the recipe and the extra tips. 🙂
The pasta was pretty tasty and not difficult.