Cellentani Pasta with Carnitas

 

Once again, I am transforming the extras that Robert had prepared over the weekend into something extraordinary. He made Carnitas with Pico de Gallo, which was already incredible on its own. However, I wanted to combine all the flavors and add more of a kick to the chili peppers we had grown in our garden. I came up with this delicious and cheesy pasta dish. We do not waste anything in our household and always end up with a satisfying meal at the end of the day.

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Ingredients 

• 16 oz Small-sized pasta, we used cellentani
• 1/2 Stick butter
• Heaping tablespoon flour
• 3/4 Cup of Milk of your choice
• Splash of Cream, we used half and half
• 10 oz Shredded cheese, we used smoked gouda with tomato and basil
• Handful of chili peppers, we used 1 jalapeno and 5 serrano chilis
• 3 Cups of carnitas
• 3/4 Cup of pico de gio
• Salt and pepper to taste

Preparation - 5 minutes Cook Time - 30 minutes Serving - 6-8

Directions

1. Start by cooking the pasta according to the package directions. Once cooked, set aside.
2. Melt the butter in a skillet, and add the flour to the butter. Then add your milk and cream. Cook on low while stirring on occasion till the liquids start to thicken.
3. Add your shredded cheese to the sauce, which is called a bachamel. Melt the cheese slowly, then finish with the chili peppers. Pour the cheese sauce over your cooked pasta.
4. Heat the carnitas in a separate skillet and mix in the pico de gallo. Top this mixture over the cheesy pasta, stir everything together and serve.