It’s been a few weeks since we launched our pasta at the market, and there have been many of you asking for more artisan pasta recipes. So, here they are!
For a taste of the Southwest try our artisan Hatch Green Chile Fettuccine and the Southwest Blend pasta.
Hatch Green Chile Fettucine
This pasta has a great roasted flavor and depending on the batch of chilies we receive, is medium to medium-hot in spice. For those of you who are not familiar with Hatch Green Chilies, they are a Southwestern delicacy grown in the Hatch Valley of New Mexico. In August, in places like Colorado, New Mexico and California, it is not uncommon to find “Hatch Festivals” celebrating the year’s harvest.
The Hatch Green Chile Fettuccine pairs well with beef, shrimp, pork, and chicken. Add toppings such as cilantro, pico de gallo, cotija cheese, queso fresco, fried peppers and onions, hot Sauce, and beans. Drizzle a little of Wendi’s Good Things Market Mushroom and Garlic Olive Oil and you’re good to go!
And here’s one of our favorite artisan pasta recipes using the Hatch Green Chile Fettuccine to help get you started:
Chicken Fajita with Hatch Green Chile Fettucine
Here’s what you’ll need:
- 8 oz Hatch Green Chile Fettuccine Wendi's Good Things Market Artisian Pasta
- 2 tbsp. extra-virgin olive oil
- 3 lbs. boneless, skinless chicken breasts
- 1 1/2 tbsp. taco seasoning
- 1 yellow onion, sliced
- 4 bell peppers (any color), sliced
- 4 cloves garlic, minced
- 2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 tsp. salt
- 1 tbsp. red pepper flakes
Here’s what you’ll do:
Grill or BBQ the chicken until lightly charred on both sides but not fully cooked. Set aside. Bring four quarts of water to a boil. Add pasta to water, return water to medium and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and set aside.
Let the chicken sit for about 10 minutes then slice chicken breasts into strips. Add in taco seasoning and salt. Heat oil in a skillet to brown the chicken on both sides until fully cooked, remove and set aside.
In the same skillet add onions and peppers and sauté until softened. Then add in the garlic, red pepper flakes and cooked chicken. Continue to sauté for about two minutes.
Add two cups of chicken broth, turn up high to remove from heat and add heavy cream.
Toss with hatch green chile fettuccine.
Southwest Blend Pasta
Our Southwest Blend pasta doesn’t just taste good, it looks good too! This beautiful bag of pasta is perfect as a hostess gift or as a pasta salad show stopper. Each pasta's unique color and flavor comes through to give just the right amount of hatch green chile, red chile, blue and yellow corn to give any dish that splash of the Southwest.
Pair with any meat or seafood of your choice, even turn into a light pasta salad with vegetables and a light drizzle of either our Jalapeno Olive Oil or our Habanero Olive Oil.
Give this recipe a whirl on a cold winter’s day or a cool summer evening.
Garden Fresh Vegetable Soup with Southwest Blend Pasta
Here’s what you’ll need:
- 1 1/2 cups Wendi’s Good Things Market Southwest Blend pasta
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 zucchini, cubed
- 4 cups vegetable broth
- 1 tsp. cracked black pepper
- 1 (14.5 oz.) can of diced tomatoes
- 1 can roasted corn
- 2 roasted red bell peppers, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated fresh Parmesan cheese
Here’s what you’ll do:
Cook pasta in a pot of boiling water until al dente (about 8-10 minutes). Drain well.
In a large roasting pan, add olive oil. Heat the olive oil and when hot cook onion and garlic for two minutes.
Stir in zucchini and cook for five minutes. Add in vegetable broth and stir in black pepper, tomatoes, and bell peppers. Cook for seven minutes. Stir in pasta and parsley. Serve in bowls and sprinkle with Parmesan cheese.
Hope you enjoy!