Alfredo The Dark Recipe
A crowd favorite! We mix poblano peppers, cream and a special blend of Southwest cheeses and sauté with spiral pasta. We top it with diced tomatoes, cotija cheese, a jalapeño and our “south of the border” bread.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the spiral pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or under the broiler until the skins are charred. Place them in a bowl and cover with plastic wrap for 10 minutes. Once cooled, peel off the skins, remove the seeds, and finely chop the peppers.
- 3
Make the Alfredo Sauce
In a large skillet, heat olive oil over medium heat. Add the chopped poblano peppers and sauté for 3-4 minutes until softened. Pour in the heavy cream and bring to a simmer. Stir in the Southwest cheese blend until melted and smooth. Season with salt and black pepper to taste.
- 4
Combine Pasta and Sauce
Add the cooked spiral pasta to the Alfredo sauce, tossing to coat the pasta evenly. Heat through for an additional 2-3 minutes.
- 5
Serve
Plate the pasta and top with diced tomatoes, cotija cheese, and slices of jalapeño. Serve with toasted South of the Border bread on the side.
