Fiesta gemelli with pork, black beans, poblano peppers, and chihuahua cheese

Ingredients
1 ¼ Box Barilla® gemelli
12 oz. Lean pork, diced
4 Tbsp. Extra virgin olive oil
3 Garlic cloves, minced
1 Can Black beans (15 ounces), drained
1 Cup Onion, minced
1 Cup Cherry tomatoes, halved
1 Cup Poblano peppers, diced
½ Cup Chihuahua cheese, shredded
¼ Cup Cilantro, chopped
¼ Cup Green onions, sliced thin
1 Tsp. Paprika
1 Tsp. Cayenne pepper
Salt & black pepper to taste

Instructions

1. Bring a pot of water to a boil and cook pasta according to package directions, reserving 1 cup of pasta cooking water.
2. Meanwhile, in a skillet over low heat add oil, paprika, cayenne, and garlic. Cook gently for 1 minute. Add onion, cooking for another minute. Then add peppers cooking an additional minute.
3. Add pork, season with salt and black pepper and cook over medium/high heat until pork is browned.
4. Add beans and tomatoes. Cook for 1-2 minutes.
5. Drain pasta and add to the sauce along with the cooking water. Cook for 1-2 min or until most of the water has absorbed.
6. Remove from the fire, stir in ½ of the cheese, ½ of the cilantro and ½ of the green onion.
7. Garnish with additional herbs and cheese.

Recipe and photo courtesy of Barilla