Creamy Salsa Verde Pasta
This recipe was featured in Cast Iron.
Jazmin Romo | Cherokee County EC
Creamy and herbal with just the right amount of heat, this salsa verde pasta features an easy-to-make sauce. Romo recommends using the extra sauce as a dip or spread on a toasted bagel.
3 teaspoons salt, divided use
8 ounces linguine
8 ounces cream cheese, softened
1 cup cilantro
1/2 cup sour cream
1/2 cup water
3 green tomatoes, quartered
1/4 cup basil leaves
2 serrano peppers, deseeded
3 cloves garlic
1 cube chicken bouillon
1/4 teaspoon pepper
1 onion, divided use
3 tablespoons butter
1 cup shredded pepper jack cheese
1. Preheat oven to 350 degrees. Bring a large pot of water to a boil. Add 2 teaspoons salt and linguine. Cook pasta to al dente according to package directions.
2. Meanwhile, in a blender combine cream cheese, cilantro, sour cream, water, tomatoes, basil, serranos, garlic, bouillon cube, pepper and remaining 1 teaspoon salt. Quarter the onion and add 1 quarter to the blender. Dice the remaining onion to yield 3/4 cup and set aside. Blend sauce until smooth, taste, and add more salt or pepper to taste.
3. Heat a 9- or 10-inch cast-iron pan over medium. Add butter. Once melted, add reserved diced onions and sauté until soft. Pour in blended sauce (you might not use it all) and stir slowly to mix. Bring to a boil for 1 minute, then remove from heat.
4. Drain pasta and add to the cast-iron pan, carefully tossing with tongs to coat with sauce. Sprinkle with cheese and bake 15 minutes. Broil 2 minutes to brown the cheese. Garnish with more cilantro and basil, if desired.