PASTA DAY: Southwestern Tomatillo Pasta

[Guest guest]

We are going to have one of these dishes from Pasta East to West for dinner

tonight. Maybe this one, but I've never cooked with tomatillos. Kathleen

 

* Exported from MasterCook *

 

Southwestern Tomatillo Pasta

 

Recipe By : Pasta East to West, by Nava Atlas, page 118

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

2 tablespoons extra-virgin olive oil

1 medium onion -- chopped

2 cloves garlic -- minced

12 ounces fresh tomatillos -- husked

1 fresh jalapeno pepper -- seeded and minced

OR one 4-ounce can chopped mild green

chiles

1/4 cup chopped fresh cilantro

2 scallions -- coarsely chopped

1/2 lime -- Juice of

***OTHER INGREDIENTS***

1 cup cooked fresh or frozen corn kernels

2 cups cooked pink pinto or black beans

(about 3/4 cup dried)

OR one 1-pound can -- drained and rinsed

10 ounces rotelle wheels -- up to 12 ounces

OR rotini or fusilli

Salt

Minced fresh cilantro for garnish

1 cup grated Monterey Jack cheese for topping -- optional

 

6 to 8 servings

 

The sauce for this lively fusion dish is made with fresh tomatillos. Once

an exclusive domain of specialty markets, they are now available in the

produce section of well-stocked supermarket. Tomatillos will remind you of

small green tomatoes. They have a distinct, though not spicy flavor.

 

Heat the oil in a medium saucepan. Add the onion and garlic, and saute

over medium- low heat until the onion is golden. Transfer the mixture to a

food processor along with the remaining sauce ingredients. Process until

coarsely pureed. Transfer back into the saucepan, cover, and simmer gently

for 15 minutes. Stir in the corn kernels and beans, and simmer just until

they are heated through.

 

Meanwhile, cook the pasta in plenty of rapidly simmering water until al

dente, then drain.

 

Combine the pasta with the sauce in a large serving bowl, and toss

together. Season to taste with salt, toss again, and sprinkle a small

amount of cilantro over the top. If desired, top with the grated cheese

and bake in a 400-degree oven for 5 minutes or In a microwave on High for 2

minutes, until melted. Serve at once.

 

Calories: 203, Carbohydrate: 34 g, Total Fat: 5 g, Protein: 7, Cholesterol:

0 g, Sodium: 13mg

 

 

 

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