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 ¼ cup fresh cilantro chopped Cook pasta for half the time indicated on package. Drain pasta and drizzle ...

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