What’s for supper?? Our authentic Italian pasta is a top seller in our kitchen. Made from the simplest, organic, non gmo ingredients it is easy to digest and better for you…for those sensitive to flour products. Try it! It is amazing!!
When it comes to great pasta, we go straight to the source: the skilled Italian artisans of Montebello. Using old-world techniques, they craft pasta in its purest, simplest form, starting with a dough made from only spring water and semolina flour that’s organically grown on family farms surrounding an idyllic, 14th-century monastery. The result is authentic pasta that cooks up evenly, holds sauce beautifully and is bite-for-bite as delicious as homemade.
Southwest Pasta Salad
Ingredients
For the pasta salad-
4 ounces Montebello Tricolor Fusilli, Fusilli or Penne Rigate (Pick up in Bonnes Amies kitchen)
1/2 cup red bell pepper, diced
1 cup grape tomatoes, halved
1 avocado, peeled, pit removed and diced
1 cup canned black beans, rinsed and drained
2 cups cooked corn kernels
2 Tablespoons scallions, minced
6 cups baby arugula
12 ounces grilled chicken, shredded into bite size pieces
1/4 cup fresh cilantro, chopped
Salt and pepper
For the dressing-
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon fresh lime juice
1/4 teaspoon salt
1/2-1 teaspoon Cayenne Pepper or Chili Powder
1/8 teaspoon black pepper
Directions
Cook pasta according to package instructions. Drain and allow to cool (if in a hurry you can run cold water over the pasta, drain well).
In a large serving bowl combine pasta, bell pepper, tomatoes, avocado, black beans, corn, scallions, arugula, and chicken.
For the dressing whisk together in a small bowl the Chipotle Aioli, sour cream, lime juice and salt and pepper.
Drizzle dressing over pasta salad ingredients and add the cilantro. Toss until all ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately.
Ingredients
For the pasta salad-
4 ounces Montebello Tricolor Fusilli, Fusilli or Penne Rigate (Pick up in Bonnes Amies kitchen)
1/2 cup red bell pepper, diced
1 cup grape tomatoes, halved
1 avocado, peeled, pit removed and diced
1 cup canned black beans, rinsed and drained
2 cups cooked corn kernels
2 Tablespoons scallions, minced
6 cups baby arugula
12 ounces grilled chicken, shredded into bite size pieces
1/4 cup fresh cilantro, chopped
Salt and pepper
For the dressing-
1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon fresh lime juice
1/4 teaspoon salt
1/2-1 teaspoon Cayenne Pepper or Chili Powder
1/8 teaspoon black pepper
Directions
Cook pasta according to package instructions. Drain and allow to cool (if in a hurry you can run cold water over the pasta, drain well).
In a large serving bowl combine pasta, bell pepper, tomatoes, avocado, black beans, corn, scallions, arugula, and chicken.
For the dressing whisk together in a small bowl the Chipotle Aioli, sour cream, lime juice and salt and pepper.
Drizzle dressing over pasta salad ingredients and add the cilantro. Toss until all ingredients are lightly coated. Season to taste with salt and pepper. Serve immediately.
