Fold a quick-chopped pico de gallo, a staple of Mexican condiments, into your cheesy pasta dish to give it a whole new dimension. You’ll swirl Scoobi Do noodles (aka cavatappi) into a swoon-worthy sauce made with grated Monterey Jack.
Cooking time20 minutes
Calories800 / serving
Allergens: Milk, Mustard, Wheat
Bring a large pot of salted water to a boil. Add the pasta to the pot of boiling water and stir gently to separate. Boil, 8 to 10 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.
While the pasta boils, small-dice the tomato. Thinly slice the scallion crosswise, discarding the root end. Roughly chop the cilantro leaves and stems.
In a small bowl, combine the tomato, as much scallion as you’d like, up to ½ the cilantro (to taste) and a drizzle of oil; season with S&P to taste.
In the reserved pot, melt 2 tbsp butter (double for 4 portions) on medium. Whisk in the spice blend and cook, stirring constantly, 30 seconds to 1 minute, until combined. Slowly whisk in the milk and ½ the reserved cooking water until no lumps remain. Cook, whisking frequently, 2 to 3 minutes, until thickened. Stir in the Monterey Jack; season with S&P. Cook, stirring frequently, 30 seconds to 1 minute, until the cheese has melted. Add the cooked pasta; stir to combine. If the sauce seems dry, gradually add the remaining cooking water until you’ve achieved your desired consistency.
Divide the finished pasta between your bowls. Top with the pico de gallo and as much remaining cilantro as you’d like. Bon appétit!