Hatch Green Chile Alfredo

Here is a New Mexican take on an Italian favorite!

Ingredients:

• 1 lb fettuccine pasta uncooked

• 3 tablespoons unsalted butter

• 2 cups chopped Hatch green chile

• 1 cup chopped bella mushrooms

• 6 garlic gloves

• 3 cups heavy cream

• 1 cup while milk

• 2 cups grated parmesan cheese

• Green onion for garnish

• Salt and pepper for seasoning

 Directions:

-Cook the pasta in salted boiling water until al dente. Drain in a colander, drizzle with a little olive oil to prevent sticking and set aside.

-Heat the butter in a high-sided skillet over medium heat.

-When the butter bubbles, add the green chile peppers. Cook to warm through and brown slightly, about 3-5 minutes.

-Add the garlic, cooking until fragrant and lightly colored, about 1-2 minutes.

-Lower the heat to low, and pour in the cream and milk. Add the grated parmesan cheese, and stir until smooth, creamy and thick enough to coat the back of a spoon, about 4-5 minutes.

-Add the pasta to the sauce, and toss until coated.

-Garnish with green onion and a sprinkle of extra parmesan cheese, and enjoy immediately.