This pasta has a great roasted flavor and depending on the batch of chiles we receive, is medium to medium-hot in spice. For those of you who are not familiar with Hatch Green Chiles… The chiles 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.
- Hatch Green Chile Pappardelle Chile Rellenos
- Chicken Fajita Pasta with Hatch Green Chile Pappardelle
- To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Hatch Green Chiles, Wheat Gluten, Spices, Natural Coloring, Salt, Water.