Fettuccine Verde Food

PASTA VERDE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, cook poblano peppers over a gas flame, turning periodically with tongs or a fork, until skin is charred on all sides, about 7 minutes. Seal peppers inside a plastic bag; allow peppers to steam as they cool, about 8 minutes. Remove and discard skins and seeds.
• Place peppers, sour cream, water, chopped cilantro, vegetable bouillon cubes, garlic, and black pepper in a blender; blend until creamy.
• Pour sauce into a large pot over low heat; bring to a boil. Drain spaghetti and add to the sauce. Simmer for 2 to 3 minutes. Top with Parmesan cheese and cilantro leaves.

FETTUCCINE VERDE

Steps:

• Cook noodles according to package directions; drain well.
• In a wide frying pan over medium-high heat, melt butter; add onions and garlic and cook, stirring, for 2 minutes; add cream and cook until bubbling.
• Add hot noodles to pan; using 2 forks, stir gently; add 1/2 cup of the cheese and stir until noodles are evenly coated; add 1/2 cup of the remaining cheese and stir again; add nutmeg and season to taste with salt and pepper; then stir again.
• Serve immediately; pass remaining cheese at the table.

FETTUCCINE VERDE

Steps:

• Cook fettucine according to package directions; drain, keep warm.
• While pasta is cooking, melt the butter in a large skillet over medium high heat. Add the green onions and garlic. Cook, stirring occasionally for 2 minutes. Add the whipping cream and boil rapidly until slightly thickened.
• Add the hot pasta to the cream mixture, toss lightly. Add 1/2 cup of the cheese and mix until the noodles are evenly coated. Add another 1/2 cup of the parmesan and salt and pepper to taste; toss again. Sprinkle with remaining cheese atop and sprinkle with nutmeg just prior to serving.

FETTUCCINE VERDE

Steps:

• Put water for pasta on to boil.
• Melt butter in a large saucepan.
• Sautee garlic and onions until soft.
• Add cream, salt, pepper and nutmeg.
• Leave it sit on low-medium heat. Stir only when bubbles appear and then let it sit again. Don't let it boil! It just needs to thicken slighly.
• By now the water should be boiling, so cook the pasta according to the package.
• When the pasta is cooked and drained, turn off the heat under the sauce.
• Add the pasta to the sauce or the sauce to the pasta, whichever container is suitable to toss everything together.
• Add the parmesean, one tablespoon at a time and toss.
• If you wanted, now you could add cooked chicken or salmon and toss either into it also.

PASTA VERDE

Steps:

• In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
• In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.