Green Chile Artichoke Hearts and Pasta

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The heat of the green chile compliments the flavor of the artichoke hearts in this pasta dish that combines the flavors of the Southwest with those of Italy. Serve with a crisp garden salad and garlic toast for a light meatless meal.


  • 1 pound linguine

  • 1 6-ounce jar marinated artichoke hearts

  • 1/4 cup chopped onion

  • 2 tablespoons olive oil

  • 3 green New Mexico chiles, roasted, peeled, stems and seeds removed, chopped

  • 2 teaspoons chopped fresh basil

  • ½ cup ricotta cheese

  • 1/4 cup pine nuts

  • 1/4 cup pitted Kalamata black olives, sliced (optional)

  • Grated Parmesan or Pecorino Romano cheese

  • Garnish: Chopped fresh parsley or basil


Cook the pasta in boiling water salted until done but still firm, al dente. Drain and keep warm.

Drain the artichokes, reserving the liquid, and coarsely chop.

Heat the olive oil in a heavy sauce pan, add the onions and saute until the onions are soft, about 3 to 4 minutes. Add the reserved artichoke liquid, chiles, chopped artichokes, and basil. Reduce the heat and simmer the sauce for an additional 5 minutes.

Remove from the heat and stir in the ricotta cheese. Toss the pasta in the sauce to coat, top with the nuts, olives, and grated cheese. Garnish with the parsley and serve.

Thai Chile and Artichoke Pasta Salad

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This unusual combination of ingredients makes a salad that is hearty enough to be served as an entree as well as a side dish. I always prepare this salad a day before I plan to serve it to ensure the flavors are combined. A word of caution though, the salad seems to increase in heat the longer it sits. So make the dressing a little on the mild side or the salad may become too hot to enjoy.


  • 1 6 ½-ounce jar marinated artichoke hearts, drained and liquid reserved

  • 2 to 3 Thai chiles, stems removed, or substitute serrano chiles

  • 2 tablespoons lemon juice, fresh preferred

  • 3/4 teaspoon dried oregano

  • ½ teaspoon dried oregano

  • 2 cloves garlic, chopped

  • Freshly ground black pepper

  • 4 cups cooked rotini pasta

  • 2 cups thinly sliced fresh spinach

  • ½ cup sliced Kalmata olives

  • ½ cup crumbled feta cheese

  • Garnish: Chopped fresh parsley


To make the dressing, put two of the artichoke hearts, reserved liquid, chiles, lemon juice, oregano, garlic, black pepper, and 2 tablespoons of water in a blender or food processor and puree until smooth.

Coarsely chop the remaining artichoke hearts and place in a large mixing bowl. Add the pasta, spinach, olives and feta cheese. Pour the dressing over the salad and gently toss to combine. Cover and chill over night.

Garnish with the parsley before serving.


Green Chile Pasta with Grilled Salmon Fillet

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Any pasta can be used with this recipe. We suggest Farfalle or Ziti.


  • 2 tablespoons butter (or margarine)
  • 2 tablespoons flour
  • ½ cup cream or milk
  • 1 ½ cups chicken broth
  • ½ cup Austin Spice Company Green Chile Salsa
  • ½ cup finely shredded Parmesan cheese
  • 6 cups cooked pasta of choice (we like farfalle or ziti)
  • 2 grilled salmon fillets


Melt butter over medium heat. Sprinkle flour over butter and stir into a smooth paste. Add the milk and chicken broth. Heat until bubbly and thickened. Stir in Green Chile Salsa, then remove from heat. Stir in Parmesan cheese and pasta.. Serve with grilled salmon. (You can add the salmon to the pasta if you wish.)

Spicy Pasta Cambozola

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This is a fun dish to prepare and to watch. This dish is good to make when you have your friends over for dinner.


  • 1 cup mushrooms, sliced
  • 1 bunch asparagus tips
  • 1 tablespoon chipotle in adobo sauce
  • 1 tablespoon fresh minced garlic
  • 2 ounces brandy
  • ½ cup heavy cream
  • ½ cup Cnampignon Cambozola cheese, diced (remove rind)
  • 2 cups cooked pasta


In a pan, saute together the mushrooms, asparagus, chipotle, and garlic until a garlic aroma is noticeable. Add brandy and flame for about 15 seconds. Add heavy cream to extinguish and cheese and bring to a boil. Add the pasta, stir well and remove from heat. Allow 5 minutes for the dish to cool and thicken.