PEPPER JACK CHEESE PASTA WITH JALAPENOS Serves 6

3 Tbsp. olive oil

1 small onion chopped fine
3 cloves garlic, chopped fine or pressed
1 red bell pepper or combination of red and yellow chopped fine
2 jalapeno peppers, seeded to remove heat if desired and chopped fine
1/2 cup chicken broth
1/2 cup heavy or whipping cream
1/2 cup milk or half and half
1 cup shredded Pepper Jack cheese
1/3 cup shredded Asiago
1/3 cup FRESH shredded or grated Parmesan cheese
2 Tbsp. sour cream (optional)
salt and pepper to taste

1 lb. pasta (see note)*
3 Tbsp. chopped FRESH cilantro or parsley
juice of 1 lime or half lemon

METHOD:

Cook pasta according to package directions.
Meanwhile, saute onion, garlic and peppers in olive oil over low heat in a large skillet for 5 or 6 minutes stirring often to avoid browning.
Add chicken broth and simmer for 3 minutes. Add whipping cream, milk and sour cream if using and heat gently, do not let it boil. Add salt and pepper.

Add cheeses and stir til cheese melts. Keep on very low heat to avoid separating. When ready to add to the pasta, incorporate sour cream if using.
Add to the drained pasta and mix thoroughly to blend. Sprinkle cilantro and lime juice OR parsley and lemon juice over all. Thin with additional milk if necessary. Serve IMMEDIATELY.

NOTE: Because this is a thick, creamy sauce it doesn't do well with spaghetti or angel hair pasta. Use a stronger, heavier pasta such as penne, rigatoni, rotini, pappardelle, linguini or fettucini for best results.