8/23/13

Hatch Chile Fest Recipe: Linguini with Summer Vegetables, Hatch Green Chile & Goat Cheese


 

 
This recipe was inspired by traditional New Mexican calabacitas, which is a side dish of squash, zucchini and green chiles.  August, when Hatch New Mexico green chiles are in season, is the beginning of the end for summer vegetables.  This recipes allows you to use the delicious summer corn, squash, zucchini and tomatoes while incorporating the almost fall flavor of the green chiles.  You can adjust the amount and (hot or mild) vartiety of green chiles to your taste.  If fresh roasted green chiles are not available, you could use frozen or canned.  I loved the crunch of the toasted walnuts, so be sure to include them! 

A couple tips:
 
·         Easily cut the corn off of the cobs by using a Bundt pan.  Hold the ear of corn on the center of the Bundt pan and slice the kernels off the cob by slicing downward with a sharp or serrated knife.

 

 
·         This recipe uses a unique method to slice the zucchini and squash into ribbons – a vegetable peeler!  I had never used this technique and had a hard time gripping slippery vegetables.  A mandolin would be ideal or else finely slicing into slivers with a sharp knife.  It is best to keep the slices thin to allow equal cooking time with the other delicate vegetables.

·         Consider adding the goat cheese to the pasta just before the vegetables.  The warm temperature of the noodles would allow the cheese to melt and coat the pasta with its rich, creamy flavor.

·         This recipe makes a lot of pasta.  It would be great as a side dish with a smaller pasta noodle like wagon wheels or rigatoni.

Linguini with Summer Vegetables, Hatch Green Chile & Goat Cheese

Serves: 6
Total Time:  20 minutes

Ingredients

1 pound linguini
½ cup chopped walnuts
3 tablespoons olive oil
2 cups fresh corn (2 ears)
3 cloves garlic, diced
Kosher salt and black pepper
2 cups cherry or grape tomatoes (2 pints), halved
1 small zucchini, cut into thin ribbons with a vegetable peeler
1 small yellow squash, cut into thin ribbons with a vegetable peeler
12-16 ounces roasted Hatch green chiles, diced
2 tablespoons fresh oregano leaves
4 ounces goat cheese, crumbled

Directions

  1. Cook the pasta according to the package directions.  Save ¾ cup of the cooking water; drain the pasta and return it to the pot.
  2. While the pasta is cooking, heat a small non-stick skillet on medium low and lightly toast the chopped walnuts.  Toss occasionally, until fragrant, about 3-5 minutes.
  3. Heat the oil in a large skillet over medium heat.  Add the corn, garlic and ½ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
  4. Add the corn, tomatoes, zucchini, squash, green chiles and ½ cup of the cooking water to the pasta.  Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed).
  5. Serve sprinkled with oregano, walnuts and goat cheese

Inspired by Real Simple
 
Have a great Hatch Chile recipe? We'd love hear about it.
 

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