To make Mexican succotash, preheat the broiler. Cut 1 poblano chile in half, and remove the seeds and membranes. Broil the chile halves skin-side up for 10 minutes, or until blackened. Seal in a bag, and let sit for five minutes. Peel and chop. Place 2 cups fresh lima beans in a pot, and cover with water. Boil, and cook for 25 minutes. In a skillet, heat 1 tablespoon olive oil. Saute 1 cup chopped sweet onion, 1 cup chopped red bell pepper and 1/2 cup chopped green bell pepper. Add 3 minced garlic cloves, beans and 2 cups fresh corn kernels. Add poblano pepper and 1 cup halved grape tomatoes. Remove from the heat, and add 1/4 cup chopped cilantro, 2 tablespoons lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Mix, and garnish with cilantro sprigs.
To make cavatappi, combine 5 cups arugula, 1/2 cup grated Parmesan, 1/4 cup roasted pine nuts, 1 tablespoon lemon juice, 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 minced garlic clove in a food processor. Blend, and slowly add 1/3 cup water. Cook 1 pound cavatappi pasta according to box directions, and transfer to a bowl. Add 2 cups halved red and yellow cherry tomatoes and pesto. Toss, and garnish with 2 tablespoons toasted pine nuts.Learn more about Cooking