Mean Green Pasta

Mean Green Pasta

Gladly, I am a better cook than photographer. Pic here doesn't do justice to the name or the dish. But Please, try this if you love a nice spicy change in your pasta. It  began as a Robin Miller recipe, that my wife and i did not pay close enough attention too, and its been tweaked and changed quite bit. (the ingredients were for two separate preparations, not one sauce. More proof that you can't be afraid to make mistakes) Very easy prep, and a super versatile sauce in general. Makes a great dish by itself, or as a side with shrimp, steaks, lamb chops, etc. I have used this sauce as a marinade and a flavor base for rice as well, subbing for 1/2 the cooking liquid.

2 whole jalapenos

¾ cup soy sauce

½ cup honey

1 tbsp pickled ginger

¼ cup orange juice

¼ cup olive oil

Handful fresh cilantro

2 whole garlic clove

dash sesame oil

1 tsp black pepper

2 tbsp toasted sesame seeds

Scallions

1 lb favorite pasta

Take the stems off jalapenos (remove seeds if unsure of spice tolerance), clean  the cilantro, and drop everything except the sesame seeds and scallions into the blender. I add the honey last, so i don't burn out another blender, and i use the same measuring cup as the oil so the honey slides right out. Low speed works just fine. You Should get about 2 cups of sauce altogether. While pasta is cooking, bring to simmer on medium low in a large skillet. I like to cook the pasta to just al dente, and finish the pasta in the sauce. Top with the sesame seeds and scallions.

Enjoy!