Pecos Pasta Recipes

Steps:

• Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.
• Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
• Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

Steps:

• In a large pot of boiling salted water cook macaroni past until al dente. Drain well.
• Meanwhile, in a large skillet melt the butter or margarine and add chopped green bell pepper and chopped onion. Cook vegetables until tender. Add chili beans, corn, salt and pepper. Simmer on low heat for 5 minutes. Stir in cooked and drained macaroni. Cover and cook on low 5 minutes.
• Serve warm.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

Steps:

• Boil spaghetti in a large pan according to pack instructions. Drain well, then return to the pan with the pesto and half the Parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.

Steps:

• Prepare macaroni, drain.
• In large skillet, melt butter. Add green pepper, and onion and cook until tender.
• Add chili, corn, and seasonings.
• Simmer on low heat 5 minutes.
• Stir in macaroni and top with cheese. Cover and heat on low 5 minutes.

Steps:

• Cook macaroni and drain.
• In a large skillet melt butter.
• Add green pepper and onion.
• Cook until tender, but do not brown.
• Add chili, corn, seasoned salt and pepper.
• Simmer on low heat for 5 minutes.
• Stir in cooked macaroni; top with cheese.
• Cover and heat on low for 5 minutes.

Steps:

• Prepare box of Velveeta Shells & Cheese as directed in a large pot.
• Brown hamburger and drain. Chop green pepper. Add hamburger, corn, chili mix, and green pepper to the Velveeta Shells & Cheese.
• Heat. Add shredded cheese. Enjoy.