JALAPEÑO PESTO PASTA
(4-6 people)
INGREDIENTS
1 Jalapeño Artisan Pasta package
3-6 Jalapeño chiles
1 cup of extra-virgin olive oil
1⁄2 white onion, finely diced
3⁄4 cup of almonds
1 Tbsp Salt
Pinch of pepper
PROCEDURE
Jalapeño pesto:
Place the jalapeños, onions, almonds, and olive oil in a food
processor and process until smooth.
Season with salt to taste.
Pasta:
Bring 8 quarts of water to a boil in a large pasta pot.
Add 1 1/2 cups of the jalapeño pesto and bring to a simmer.
Drop the spaghetti into the boiling water and cook for 5-8 minutes.
Drain the pasta in a colander and add it to the jalapeño mixture.
Toss over medium heat for about 30 seconds, until nicely coated,
and then pour it into your favorite plate.
Scatter the cilantro over the top and serve immediately.
Add your favorite grilled protein (perfect with seafood).
FIDEO SOUP PASTA
(4-6 people)
INGREDIENTS
1 Jalapeño Artisan Pasta package (or your favorite Artisan Pasta flavour)
4 cups of your favorite broth
1-3 fresh tomatoes (or 1.5 can of tomatoes)
1 can of Valvita, tomato sauce
2 tablespoons of olive oil
Season with salt to taste
Pinch of black pepper
PROCEDURE
Place the tomatoes, onion, and garlic into a blender, and pulse several times to get the mixture moving; blend until smooth, 30 seconds to 1 minute.
Heat the olive oil in a skillet over medium-low heat, break the pasta in half and stir in the pasta. Fry the jalapeño artisan pasta gently, stirring often, until the pasta is golden brown, 2 to 5 minutes. Remove from heat.
Pour the tomato mixture into a large saucepan, and stir in chicken broth and noodles. Bring to a boil, and reduce heat to medium low; simmer until the noodles are tender, 7 to 8 minutes. Season to taste with salt and black pepper, and stir in the cilantro; simmer 2 more minutes to cook cilantro.
Substitute the chicken broth with your favorite vegetable broth.
CHORIZO PASTA
(4-6 people)
INGREDIENTS
1 Chorizo Artisan Pasta package
1 Longaniza pork sausage
1 Jalapeño, finely diced
1 tablespoon vegetable oil or olive oil
2 garlic cloves, finely chopped
½ white onion, finely diced
2 tablespoons chopped cilantro
1 tablespoon salt
Pinch of black peppe
PROCEDURE
Chorizo:
In a skillet, cook the chorizo over moderate heat, breaking it up with a spoon, until lightly browned, 8 minutes. Scrape into a bowl and let cool, then break into small clumps.
In a separate skillet or pan, cook the onion until translucent and garlic until lightly brown.
Season with salt to taste.
Pasta:
Bring 8 quarts of water to a boil in a large pasta pot.
Add 1 1/2 cups of vegetables and mix with the chorizo.
Drop the spaghetti into the boiling water and cook for 5-8 minutes.
Drain the pasta in a colander. Toss over medium heat for about 30 seconds, until nicely coated with the chorizo and the grilled vegetables, and then pour it into your favorite plate.
Add 4 tablespoons of olive oil
Substitute pork chorizo with soy chorizo, or your favorite Andouille Sausage
Add fresh black pepper
POBLANO CREAM PASTA
(4-6 people)
INGREDIENTS
1 Poblano Artisan Pasta package
1 cup Mexican cream
2 poblano chiles
1 tablespoon salt
Pinch of black pepper
2 tablespoons cilantro, finely chopped
PROCEDURE
Poblano Cream:
Place the poblano, Mexican cream, and salt in a food processor and process until smooth.
Season with salt to taste.
Pasta:
Bring 8 quarts of water to a boil in a large pasta pot.
Add 1 1/2 cups of poblano cream and bring to a simmer.
Drop the spaghetti into the boiling water and cook for 5-8 minutes.
Drain the pasta in a colander and add it to the poblano cream mixture. Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into your favorite plate.
Scatter the cilantro, fresh cotija crumbled cheese over the top and serve immediately.
Add your favorite grilled protein (perfect with breast chicken)
CHIPOTLE CREAM PASTA
(4-6 people)
INGREDIENTS
1 Chipotle Artisan Pasta package
1 ½ cup Mexican cream
½ cup chipotle chiles
1 teaspoon chipotle power (optional)
2 tablespoons cilantro, finely chopped
¼ cup of corn
½ fresh cotija cheese, finely crumbled
PROCEDURE
Chipotle Cream:
Place the chipotle, Mexican cream, chipotle powder, and salt in a food processor and process until smooth.
Season with salt to taste.
Pasta:
Bring 8 quarts of water to a boil in a large pasta pot.
Add 1 1/2 cups of chipotle cream and bring to a simmer.
Drop the spaghetti into the boiling water and cook for 5-8 minutes.
Drain the pasta in a colander and add it to the chipotle cream mixture.
Toss over medium heat for about 30 seconds, until nicely coated, and then pour it into your favorite plate.
Scatter the cilantro, corn and fresh cotija crumbled cheese over the top and serve immediately.
Add your favorite grilled protein (perfect with shrimp)