Radiatori

Make the Salsa Verde: Preheat the oven to 425*F. On a lined sheet tray place cut tomatillos, red onion, jalapenos, garlic cloves and cumin. Toss with vegetable oil and about 1 tbsp. of salt. Roast until the tomatillos are soft and golden brown, about 15 minutes. There will be a lot of juice, this is good!

Blend the roasted vegetables until smooth with the bunch of cilantro and the zest and juice of 3 limes. Add sour cream of yogurt. Taste and season with salt and lime juice to taste. This can be made up to a week ahead of time and keep refrigerated. Or freeze it without the sour cream!

Make the Pasta Salad. Prepare all of the vegetable (chop the cilantro& onions, shave the radishes, shuck the corn, halve the tomatoes). Remove the chorizo from the casing and crumble into bite sized pieces. Crumble the cheese. In large pot of boiling salted water, cook the radiatori following the pasta maker's suggestion. Cook the pasta until al dente and drain from the water. Allow to cool on a sheet tray and toss the pasta in 1 tbsp of olive oil. In a cast iron or non stick pan over high heat brown the chorizo until fully cooked. Remove the meat from the pan but leave the oil. Turn the pan back onto high heat and char the corn. Allow to cool. In a large bowl combine all ingredients! Taste and season with salt, cumin and lime juice. Buon Appetito!