Ingredients:
16 oz shell pasta (or other favorite noodle)
4 oz pepper jack, shredded
4 oz monterey jack, shredded
8 oz sharp white cheddar, shredded
2 12-oz cans evaporated milk
2 carrots, diced
1 red bell pepper, julienned
1 jalapeno, sliced thin
Chimichurri Sauce:
1 bunch parsley leaves
1 bunch cilantro leaves
2 tsp minced garlic
2 T fresh lime juice (about 2 limes)
2 T vinegar
1 tsp dried oregano leaves
1 tsp cumin
1 tsp salt
1 tsp dried minced onion
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
Directions:
Cook noodles in a medium pot by adding shell pasta, a dash of salt, and enough cold water to cover the noodles. Bring to a boil; when all the water is absorbed (about 6–8 minutes), remove from heat. While noodles are cooking, blend all the chimichurri sauce ingredients in a food processor. Separately, saute carrot, red pepper, and jalapeno in 1 T of oil in a medium pan
. When noodles are all dente, drain any remaining water, but don't rinse noodles. Return the noodles to the pot over medium low heat and stir in the evaporated milk. Add cheeses a little at a time and mix until melted. Add the chimichurri, adding more as desired. Stir in veggies at the end.
16 oz shell pasta (or other favorite noodle)
4 oz pepper jack, shredded
4 oz monterey jack, shredded
8 oz sharp white cheddar, shredded
2 12-oz cans evaporated milk
2 carrots, diced
1 red bell pepper, julienned
1 jalapeno, sliced thin
Chimichurri Sauce:
1 bunch parsley leaves
1 bunch cilantro leaves
2 tsp minced garlic
2 T fresh lime juice (about 2 limes)
2 T vinegar
1 tsp dried oregano leaves
1 tsp cumin
1 tsp salt
1 tsp dried minced onion
1/4 tsp red pepper flakes
1/4 tsp ground black pepper
Directions:
Cook noodles in a medium pot by adding shell pasta, a dash of salt, and enough cold water to cover the noodles. Bring to a boil; when all the water is absorbed (about 6–8 minutes), remove from heat. While noodles are cooking, blend all the chimichurri sauce ingredients in a food processor. Separately, saute carrot, red pepper, and jalapeno in 1 T of oil in a medium pan
. When noodles are all dente, drain any remaining water, but don't rinse noodles. Return the noodles to the pot over medium low heat and stir in the evaporated milk. Add cheeses a little at a time and mix until melted. Add the chimichurri, adding more as desired. Stir in veggies at the end.
Comments
Post a Comment