Green Chile Fettuccine with Beef

I love the big flavors in our Pastamore Hatch Green Chile Fettuccine. The pasta pairs perfectly with the great flavors of tomatoes, avocado, and cheese. This recipe is made with ground beef, but ground turkey could be substituted for a lower calorie options. This recipe would also be great if it were spiced up with our Pastamore Kettle Roasted Jalapeno Oil.

Ingredients:
1 12 oz package - Pastamore Hatch Green Chile Fettuccine
1/2 lb - ground beef, 80/20
1 - avocado
2 - tomatoes
1 oz - cheese, shredded
1 can - chili beans, low sodium
To taste - salt and black pepper

Directions:
1. Rinse tomatoes and dice into 1/4" cubes. Remove skin and seed from avocado and cut into quarters.

2. Heat a large pot of water on the stove over high heat. Bring to a boil.

3. Heat a large frying pan on the stove over medium-high heat. Once hot, add the ground beef. Cook until browned and add chili beans. Heat until warm and season to taste with salt and black pepper.

4. Add Pastamore Hatch Green Chile Fettuccine to boiling water. Cook until al dente and drain using a colander. Combine with cooked ground beef mixture. Mix well.

5. Plate pasta and top with shredded cheese, diced tomato, and avocado..

Garlic Flounder Couscous

I've eaten a lot of pasta in my day, but I haven't had too much experience with couscous. Couscous is often confusing because it is considered a grain by some and a pasta by others. While others consider it to be neither. Regardless, couscous is a staple food from around the world that pairs well with all types of food. This recipe combines couscous with our Pastamore Roasted Garlic Grapeseed Oil, flounder, and asparagus. This recipe is great warm but would also work well as a chilled salad.

Ingredients:     serves 4
2 cups - couscous, dry
1.5 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1 lb - flounder
1 lb - asparagus
1/2 tsp - red pepper flakes
1/4 tsp - Chinese five spice
To taste - salt and black pepper
To taste - low sodium soy sauce
As garnish - fresh cilantro

Directions:
1. Heat a large pot of water on the stove over high heat. Bring to a boil. Add couscous to pot.

2. Rinse asparagus and chop of tough bottom. Chop into 2" long pieces. Heat a large frying pan on the stove over medium heat. Add Pastamore Roasted Garlic Grapeseed Oil, flounder, and asparagus. Cook for 2-4 minutes. Add red pepper flakes and Chinese five spice. Break up using a spatula. Cook until done throughout, breaking into small pieces as it cooks. Season to taste with salt and black pepper.

3. Cook couscous until tender and drain using a colander. Combine fish mixture and couscous. Season to taste with soy sauce.

4. Plate and top with fresh cilantro as garnish.

Jalapeno Fajita Steak

Peppers, onions, and steak always make for a great combination. These flavors shine when compared with the tasty heat of our Pastamore Kettle Roasted Jalapeno Oil. This dish works great paired with beans or with some freshly warmed tortilla. For a little extra spice finish with a drizzle of the Kettle Roasted Jalapeno Oil.

Ingredients:
1 lb - stir fry beef, cut into strips
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
1/2 - white onion
2 cups - mini bell peppers
2 cloves - garlic
1/4 tsp - cumin
1/4 tsp - red pepper flakes
To taste - salt and black pepper
As garnish - green onions

Directions:
1. Cut top and bottom off of onion and roughly chop 1/2. Rinse mini bell peppers, cut in quarters, and remove stem and seeds. Finely mince garlic. Finely chop green onion.

2. Heat a large frying pan on the stove over medium heat. Once hot, add 1 Tbsp of Pastamore Kettle Roasted Jalapeno Oil. Add minced garlic and allow to blond. Next, add bell peppers and onions. Cook until browned.

3. Add stir fry beef and spices. Cook until desired doneness is reached stirring often. Season to taste with salt and black pepper.

4 Serve with warm tortillas or lettuce cups.

Bell Pepper Nachos

Bell peppers usually aren't cheap this time of year, but when a nice sale comes up it is hard to pass up the sweet and tasty flavor of red bell peppers. This recipe takes a healthy twist on your typical gut bomb nachos. Fresh red bell peppers are topped with a drizzle of our Pastamore Kettle Roasted Jalapeno Oil and nacho toppings. This dish can work great as an appetizer, entree, or even at your next sports get together. 

Ingredients:      4 servings
2 large - red bell peppers, large
1/2 lb - lean ground beef
1 Tbsp - Pastamore Kettle Roasted Jalapeno Oil
1-2 ounces - shredded cheese
1/2 can - black beans, drained
1 cup - corn and black bean salsa
1 tsp - oregano
1/2 tsp - garlic powder
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Preheat oven to 375ºF.

2. Heat a large frying pan on the stove over medium/medium-high heat. Once hot, add ground beef and spices. Cook until browned and add black beans. Adjust seasoning with salt and black pepper. Heat until warm.

3. Rinse red peppers and remove stem and seeds. Cut into 8 slices, cutting from top to bottom. Cut each section into 3-4 chip-sized pieces. Place cut peppers into a single layer in a 9" x 13" baking dish/pan. Drizzle with Pastamore Kettle Roasted Jalapeno Oil.

4. Evenly spoon beef and bean mixture over the top of the peppers. Top with shredded cheese and place into the oven. Cook for 8-12 minutes, or until cheese is nicely melted.

5. Plate and top with your favorite favorite.