- 1 medium onion, unpeeled
- 12 oz. rigatoni or other large tube-shaped pasta
- 1/3 cup Alouette® Crème Fraîche cheese
- 4 oz. Frico® Smoked Gouda cheese, shaved, divided
- 3 Tbsp. milk
- 3 Tbsp. chipotle peppers in adobo sauce, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced scallions
- 1/2 tsp. ground black pepper
- 1/4 tsp. salt
- 1 medium yellow pepper, halved and deseeded
- 1 medium green pepper, halved and deseeded
- 4 cloves garlic, skin on
- 1 Tbsp. canola oil
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- Completely immerse onion in a bowl of water. Bring a large pot of salted water to a boil. Cook pasta al dente. Drain, rinse and drain again.
- In a large bowl, combine crème fraîche, milk, chipotle peppers, cilantro, scallions, salt and black pepper. Set aside.
- Meanwhile, heat grill to medium heat level. Wrap garlic cloves in foil, and place on the grill with the soaked onion, leaving the skin on. Brush peppers with oil and grill, skin side up, for 2 minutes to soften. Turn over peppers and grill 5 minutes. Remove peppers and turn over onion and garlic. Grill 5 more minutes then remove. Remove garlic from foil. Cool all vegetables.
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