Recipe: Cilantro Pesto Pasta with Scallops
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Makes: 4-Servings, 6 servings for the cilantro sauce
Recipe: Cilantro Pesto Pasta with Scallops
Author: Carolyn Severin, Hamama Happiness Team Member
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Makes: 4-Servings, 6 servings for the cilantro sauce
These days I try to keep vegan or vegetarian, but sometimes I canβt help myself and want to make something extra delicious with cheese! These yummy cream cheese and cheese stuffed poblano peppers are to die for! They are perfectly-sized to be served as either a main dish or an appetizer! Make these extra amazing with my cilantro cream sauce to dip these in and donβt forget to use your new Hamama Culinary Cilantro Microgreens to tie all of the flavors together!
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Cilantro Sauce:
3. Take your cream cheese, monterey jack, garlic powder, cumin, chilli powder, salt, pepper and lime juice and add them to a bowl. Mix to combine until smooth and creamy.
4. Add the filling to each poblano pepper.
5. Once the oven is at 400 degrees and your peppers are ready, add them to the oven for 20-30 minutes or until browned on top.
6. For the Cilantro Sauce: Add all of your ingredients to a blender and blend until smooth and creamy.
7. Once all is ready, plate a stuffed poblano pepper and top with cilantro sauce and cilantro (or your preferred) microgreens. Enjoy!
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