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Pasta Poblano |
"This recipe is based upon a Mexican way to cook pasta. For a heartier version stir in a bit cooked and diced chook. Poblano peppers are a dark green chile with a flavor that can variety from slight to barely highly spiced. They are generally round four to 5 inches long and are on occasion referred to as Ancho or Mulato chiles."
Ingredients :
- 1 pound uncooked linguine
- 1 clean poblano chile pepper, seeded and minced
- 1 clove garlic, minced
- 1 onion, chopped
- 1 half of cups heavy whipping cream
- 2 tablespoons butter
- salt to flavor
- floor black pepper to flavor
- 4 ounces shredded mozzarella cheese
Instructions :
Prep : | Cook : 6M | Ready in : |
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- Cook the pasta in a large pot of 4 quarts boiling salted water till al dente. Add the poblano pepper to the boiling water while you upload the pasta. Drain water from pasta and remove poblano pepper.
- Using a blender, puree together the poblano pepper, garlic, onion and cream.
- In a huge saucepan over medium warmness, soften the butter. Add the mixed sauce and salt and pepper to taste. Cook for five mins. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 mins. Serve right now.
Notes :
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