Ingredients
Barilla Tri Color Rotini 2 cups
Grated cheese. Taco & Nacho cheese or Monterey Jack
Fresh Cilantro One bunch, cleaned and washed
Jalapeno or Serrano Peppers 3
Asafoetida 1 large pinch
Plain Yogurt 1 cup
Salt one and one half teaspoons
or to taste
(Asafoetida (Hing)is a spice found in Indian/Asian stores in powder form)
One scoop Sour cream for garnish
Preparation
In a blender, grind the washed cilantro with the green Jalapeno or Serrano chillies, salt and Asafoetida into a smooth paste. Add the yogurt and whip into a heavy sauce. Prepare the two cups of Rotini according to the instructions on the package. The rotini should be slightly softer than al dente. Drain the pasta and layer on a dish. Spread the grated cheese uniformly on the pasta and microwave on high for a minute or two till the cheese is melted. When still hot, add the sauce and mix uniformly. Garnish with the scoop of Sour cream and a bunch of fresh cilantro
