A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. What is Fregola? Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous…
A simple recipe for Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. What is Fregola? Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous, that hails from Sardina, Italy. It is made by hand, by rubbing semolina flour and...
My favorite and best lasagna recipe. Dozens and dozens of whisper-thin sheets of fresh pasta brushed with the most vibrant red tomato sauce imaginable all intersecting layer after layer of warm, oozy, fresh mozzarella.
If I told you this was the best lasagna recipe, would you believe me? Let’s give it a try. This is thousand layer lasagna. I first posted the recipe in 2006, and still make it all these years later. Imagine dozens and dozens of whisper-thin sheets of fresh pasta brushed with a simple, vibrant red tomato sauce, threaded with layer after layer of warm, oozy, fresh mozzarella. Where the sauce and cheese and pasta touch the pan, particularly in the corners, everything gets crunchy and caramelized. The corner pieces, omg.
I should say, this isn’t a lasagna path for the faint-hearted. This lasagna takes commitment, patience, and lots of time. Think weekend project. This is in part because you’re using fresh pasta, and, well, there are a thousand layers. That said, I’ve streamlined the process a lot over the years. And will call out those tips in the recipe below.
How to Make Lasagna: The Basics
Start by making the sauce: the sauce I use for this lasagna is super simple, vibrant, and a wink spicy.
Prepare the pasta: You’ll either be using homemade pasta or purchase fresh pasta sheets. No dried pasta noodles for this lasagna. The key will be getting your pasta sheet extra thin before boiling.
Assemble the lasagna: You’re on the home stretch.
Bake: Until golden, hot, and bubbly – serve!
Homemade Pasta versus Store Bought
Originally, I would always make this lasagna with homemade pasta sheets. Eventually it dawned on me that I could buy pasta sheets and shave some time off the production. I’d say it cuts your time in half. The main thing, in either case, is that you want to get your pasta sheets super thin. So, even if I buy pre-made pasta sheets, I run them through my pasta machine at home a couple times to make them even thinner.
I’m using homemade pasta here, but the process is basically the same if you’re using store-bought pasta sheets.
Can I Freeze Lasagna?
Yes! Absolutely. You can store it, assembled, either baked or unbaked.
To freeze an unbaked lasagna: Line your baking pan with a layer of parchment paper. Assemble the lasagna in the baking dish, allow to cool completely, and freeze until solid. Once frozen, transfer the frozen block of lasagna from the dish, wrap completely with foil and freeze for up to a month or two.
To finish an unbaked frozen lasagna: Remove all layers of foil, you can decide if you want to leave the parchment or not, and transfer to the original baking dish. Allow to thaw completely before baking as directed.
To freeze baked lasagna: If you know you’re going to freeze your fully baked lasagna, line your pan with foil, and then a layer of parchment paper. Assemble the lasagna as directed, and then bake. I tend to undertake a shade here, knowing I’ll be reheating later.Let it cool completely after baking, and then freeze solid. Transfer the frozen lasagna out of the baking dish, wrap tightly in foil, and freeze for up to a month or two.
Reheating a baked lasagna: remove the lasagna from the freeze and remove the foil. Transfer to the original baking dish, and allow to thaw completely. Cover with foil and bake as directed until golden and bubbly.
This is a good photo (above) demonstrating the ideal thickness of your pasta for this lasagna. The photo above shows you the amount of sauce you’re aiming for, as well as mozzarella.
What you are seeing in the photo above is the pasta sheets boiled and ready for assembly. Because of the olive oil in the cooling water you use, overlapping the pasta sheets here isn’t a problem. They separate relatively easily.
Ready for the oven! This is what it looks like fully assembled and ready to bake. Of course you can experiment with different pans and baking dishes. You can make extra pasta and sauce and go extra deep dish. Once you get the hang here, you can take the general idea and run with it.
Thousand Layer Lasagna Variations
Today I’m sharing the tomato-based “starter” version of this lasagna, but feel free to experiment through the seasons. I’ve done roasted butternut squash + brown butter, or pesto and ricotta – play around, but keep the sauces + fillings simple and (key!) not too chunky. Part of the magic comes from the baklava-like layering of the pasta, one on top of the next. There’s just enough going on between each layer to keep it all moist, flavorful, and feathery-light. Well, as feathery-light as lasagna gets.
This is such a fun lasagna to make. Particularly if you’re not in a hurry. Have fun, it’s worth the payoff when it comes out of the oven!
If you’re looking for more pasta inspiration, here’s where you can learn to make fresh pasta. Homemade cavatelli is a blast, and I love this pesto forever, especially with this gnocchi.
One of my all-time favorite no-brainer quick-fix meals is pasta + broccoli + butter + Parmesan (aka Bowties and Broccoli). But what I discovered this week is that sprinkling a little ranch seasoning mix over top really takes it to the next level! This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!
What Kind of Ranch Seasoning to Use
I used a half batch of my homemade ranch seasoning, but you can use a store-bought packet of ranch seasoning mix if you prefer. This recipe calls for 1.5 Tbsp of ranch seasoning, which is about ½ of a store-bought packet. Of course, you could always add more seasoning if you prefer!
Use Any Pasta
Another reason that I love this quick-fix meal is that you can do this with whatever shape pasta you have. So it’s a great way to use up odds and ends of boxes of pasta that you may have hanging out in your pantry (if you’re like me and rarely cook an entire pound of pasta at once).
What Else Can I Add?
As usual, this recipe is a great jumping-off point for a number of fun variations. Here are some other ingredients you can add to take this easy meal up a notch:
Diced grilled chicken
Grape tomatoes (sliced in half)
Ranch Broccoli Pasta
This Ranch Broccoli Pasta just takes minutes to make and is full of deliciously creamy, tangy, herby ranch flavor!
Total Cost $1.71 recipe / $0.43 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Beth – Budget Bytes
8oz.pasta (any shape)$0.50
1/2lb.frozen broccoli florets$0.72
1/8tspsalt (or to taste)$0.01
1/8tspfreshly cracked pepper$0.01
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7-10 minutes).
When the pasta is just tender, add the frozen broccoli florets to the boiling water with the pasta, and let it sit for about one minute. Reserve a ¼ cup of the starchy pasta water, then drain the pasta and broccoli in a colander.
Return the drained pasta and broccoli to the pot with the burner turned off. Add the butter and ranch seasoning and stir until the butter is melted and everything is coated in the seasoning. If the pasta becomes dry while stirring, add a splash of the reserved pasta water.
Finally, season the pasta with salt and pepper to taste. Serve warm.
How to Make Ranch Broccoli Pasta – Step by Step Photos
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (7-10 minutes). Add the frozen broccoli florets during the last minute of boiling. Reserve a 1/4 cup of the starchy pasta water, then drain the pasta and broccoli in a colander.
Add the drained pasta and broccoli back to the pot (heat turned off) and add 2 Tbsp butter and about 1.5 Tbsp ranch seasoning mix. Stir until the butter is melted and everything is coated in butter and seasoning. If the pasta become dry while stirring, add a splash of the reserved pasta water.
Taste the pasta and add salt and pepper to your liking. Serve warm! So simple, so delish. :)
This gnocchi recipe was taught to me when a friend came to visit from Genoa, Italy. Her mother came with her, and one night, alongside a small mountain of beautiful, fragrant basil, she taught us her homemade gnocchi recipe. I posted about the pesto we made to go with it in a separate post, and as promised the gnocchi as a followup. You ready!?
Gnocchi takes Patience
Gnocchi recipes aren’t for the faint of heart. Many, many things can go awry. I’m not trying to scare you off or dissuade you, I just want you to know what you are in for. Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. At their worst, dense, rubbery, and/or soggy. The very worst are the gnocchi that come apart in the boiling water before they even reach your plate.
The Simplest Ingredients
The platter of petite, potato pillows coated with glistening flecks of basil pesto that Francesca’s mother made us that night was beautiful. The gnocchi recipe she taught us had just three ingredients – boiled, starchy russet potatoes combined with a minimal amount of flour (too much flour and your gnocchi are going to be heavy), and a bit of salt – no eggs. I’ve tweaked her version to be a little more user-friendly here, because to be honest, eggless gnocchi are very tricky to get the hang of, very delicate to handle. I’m afraid if I post the eggless version here, there will be a number of you who will try it, get frustrated, and curse me. So, a bit of egg it is.
This Gnocchi Recipe: The Details
In the version here, I incorporate just enough egg to act as a bit of a binder for the gnocchi. We still aren’t using an excessive amount of flour, and the resulting gnocchi are deliciously light. They can also stand up to a toss with your favorite sauce. You can see them pictured at the top of this post, tossed with this favorite pesto.
Gnocchi with Egg, or No?
If you are committed to trying an eggless version, try this version first. After that, perhaps the next time around, use half the egg, and the time after that go for no egg. By that time, you should have all the other steps figured out and you’ll have a better vantage point and level of experience from which to work You’ll also have a better sense of how to handle and work with the dough.
So, here it is – the long awaited gnocchi recipe. Give it a go, and let me know what you think. If you know how to make pesto, this is the time to do it! A simple toss is perfect. And if you haven’t tried making your own homemade pasta, or cavatelli – one of those should be next on your list! You can also find the complete list of pasta recipes here.
This Creamy Pesto Pasta Salad tastes like summer. Perfect for a light dinner on its own, or serve as a side dish with grilled protein and definitely picnic-worthy! It is simple to make, vegan, and gluten-free adaptable. Character, like a photograph,…
This Creamy Pesto Pasta Salad tastes like summer. Perfect for a light dinner on its own, or serve as a side dish with grilled protein and definitely picnic-worthy! It is simple to make, vegan, and gluten-free adaptable. Character, like a photograph, develops in darkness. ~Yousuf Karsh Here is a delicious recipe for Pesto Pasta Salad. Flavorful...
Here’s your weekly reminder that not all meals need to be a huge production. Sometimes when you just toss what you have on hand into a pot or a skillet, you get really great results. I usually follow a rough template for these types of meals, but I love to experiment with what ingredients get plugged into the template. This Quick Veggie Pasta is my recent favorite “whatever goes” recipe, and you can easily add meat or make it vegan with one ingredient swap, so it’s very flexible!
Why I Love This Vegetable Pasta
This is my favorite type of fast, easy, satisfying meal. It’s so flexible that you really don’t even need to measure. You can use any type of pasta, any type of vegetable, and you can even play around with the seasonings. It’s simple, it’s good, and it doesn’t take a lot of mental energy to make. :)
You can literally use any type of pasta for this recipe and in any amount. Long pasta, short pasta, even tiny pasta like couscous or orzo. This is great because I rarely use a full box of pasta at once, so I always have small amounts of random pasta hanging out in my pantry that needs to be used.
And while this next tip will make purists clutch their pearls, I suggest breaking long pasta in half before cooking. This makes it easier to stir chunky objects (like vegetables) into the pasta. You’ll actually be able to mix them together in instead of the vegetables getting all pushed to the outside of the skillet with a clump of pasta in the center.
Just as with the type of pasta, you can use virtually any vegetable here! I’ve even made this with frozen mixed vegetables and enjoyed it quite a bit. And not only is the type of vegetable flexible, but the amount is as well. Use more, less, or however much you want. The vegetables I used today are grape tomatoes, mushrooms, and spinach, but here are some other great options:
avocado (will give the pasta a nice creamy effect)
onion (red, yellow, green)
The trick to swapping out the vegetables is to add them to the skillet in order of hardest to softest. A hard vegetable, like carrot, that will take longer to soften should go in the skillet first so it has time to cook, whereas a soft vegetable, like spinach, should be added last so it doesn’t overcook.
What is Nutritional Yeast?
Nutritional yeast is a deactivated form of Saccharomyces cerevisiae and is commonly used as a nutrient-dense seasoning for food. It has a yellow color has a light, flakey texture that mixes well into sauces, and a savory almost cheesy flavor. The nutritional yeast is the star of the show for this pasta dish because it really adds depth to the flavor and tons of umami.
You can usually find nutritional yeast in the grocery store near other non-refrigerated health foods. Some common brands that you’re likely to find in major grocery stores are Bragg’s and Bob’s Red Mill, but I’ve seen several stores selling it under their own name brand as well, like Trader Joes’ and Kroger.
Use up your leftover odds and ends in the kitchen because "anything goes" with this Quick Veggie Pasta! Make it vegetarian or vegan!
Total Cost $3.61 rcipe / $0.90 serving
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Beth – Budget Bytes
1/4tspfreshly cracked black pepper$0.02
Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about 7 minutes). Reserve a 1/2 cup of the pasta water, then drain the pasta in a colander.
While waiting for the water to boil, slice the mushrooms and cut the tomatoes in half.
Heat the cooking oil in a large skillet over medium heat. Add the mushrooms and a pinch of salt to the skillet and sauté until they have released all of their moisture and water is no longer pooling on the bottom of the skillet (about 5-7 minutes).
Add the tomatoes and sauté for about two minutes more, or just until they're heated through (they'll continue to cook more after other ingredients are added). Add the spinach and sauté just until wilted.
Finally, add the cooked and drained pasta to the skillet along with the butter. Toss until everything is coated in melted butter. Turn the heat off.
Season with garlic powder, nutritional yeast, salt, and pepper, then toss to coat. Give the pasta a taste and adjust the seasonings to your liking. If the pasta gets too dry as you're tossing with the seasoning, just add a splash of the reserved pasta water. Serve immediately and enjoy.
*Swap with a vegan butter to make this recipe vegan.
How to Make Quick Veggie Pasta – Step by Step Photos
Start with your pasta first because the rest of the dish will probably be done cooking by the time the pasta boils and drains. I used a ½ lb. linguine for this recipe, but you can use whatever type you’d like. Bring a pot of water to a boil, then add the pasta, and continue to boil until tender (about 7 minutes). Reserve about a 1/2 cup of the pasta water, then drain in a colander.
While waiting for the pasta water to boil, slice or dice up any vegetables you may be using. I’m using up my leftover mushrooms and tomatoes, so I had 4oz. mushrooms to slice and about one cup of grape tomatoes to slice in half.
Heat a tablespoon of cooking oil in a large skillet over medium. Once hot, add the mushrooms and a pinch of salt. Sauté until the mushrooms have released all their moisture and water is no longer pooling on the bottom of the skillet (5-7 minutes).
Add the tomatoes and sauté just for a couple of minutes more. They’ll continue cooking as you add more ingredients, so they don’t need to be cooked down too far here.
Finally, add the fresh spinach and sauté for a minute or so more, or just until it wilts.
Add the cooked and drained pasta to the skillet along with 1 Tbsp butter. Toss until the butter melts and everything is coated in butter.
Turn the heat off, then season the veggie pasta with 2 Tbsp nutritional yeast, ¼ tsp garlic powder, about ¼ tsp salt, and ¼ tsp freshly cracked pepper. Toss until the seasoning is evenly coating everything. If the pasta gets dry, just add a splash of the reserved pasta water.
Make sure to give the veggie pasta one final taste and adjust the seasonings to your liking. You can even try adding other herbs and spices! Crushed red pepper is another favorite add-in of mine.
I thought we could welcome spring with one of my favorite recipes from Near & Far. It’s the perfect lunchy, brunch dish, and it’s made with fregola. Fregola is a beautiful, tasty Sardinian pasta made from hard durum wheat flour – rolled, sun-dried, and toasted to a mix of shades of yellow, gold, and brown. The pasta is rustic and nutty, each grain with a raggy surface adept at catching flavor. It’s so good.
Let’s Make Something with Fregola!
Toss the fregola with ribbons of endive, toasted hazelnuts, capers and basil, and you have a salad that is a little bit nutty, a hint briny, herbaceous, and filling. I tend to make this during shoulder seasons. As spring evolves into summer, or as summer shifts into fall — tweaking the herbs based on what is available and vibrant. It’s also amazing with roasted cherry tomatoes mid-summer. A long way of saying that it’s hard to go wrong here.
It’s worth sourcing fregola if you can. That said, this is also great using orzo pasta, or Israeli couscous. I like the grip of the fregola, but sleeker orzo is always a crowd pleaser. if you’re looking for other pasta ideas, here are all my favorite pasta recipes. This homemade cavatelli is super fun, and you can never go wrong with homemade pesto. Enjoy!
Having a great line-up of pasta recipes is essential for easy weeknight cooking. This is a collection of dozens of our favorites. Here you’ll find basic noodle dishes, baked pasta recipes, classic pasta recipes, and pastas you can make in your Instant Pot. There is a wide range. Dive in!
Ravioli salads are the best! Plump raviolis tossed with toasted hazelnuts, lemony chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest.
Toasted walnuts pounded with garlic into a creamy sauce make this pasta easy and exceptional. If you have dried pasta, a few cloves of garlic, walnuts, and black pepper you can make this. The other ingredients – lemon zest, a bit of grated cheese, a finishing cascade of breadcrumbs and herbs are encouraged, but not essential. One of my very favorite pasta recipes!
From the Pasta Grannies series, this is a simple pasta with a special sauce made from a quick puree of sun-dried tomatoes, black olives, parsley, and garlic. It’s fast, strong, adaptable, and doesn’t disappoint.
Everyone needs a go-to lasagna recipe. A great one. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering.
Make this stroganoff your dinner tonight, seriously! Made with caraway-spiked vodka, and a hearty mushroom base, you get all of what you love about mushroom stroganoff, without the all the butter and cream.
So good! If you’re looking for one of these pasta recipes to try, this is it. An updated take on weeknight spaghetti. It’s basically spaghetti combined with skillet blistered cherry tomatoes and broccoli. Tossed with mint, cashews, chiles, and Parmesan.
Pasta salad extraordinaire – tomatoes & pasta in an A+ one-bowl meal. Whole-grain pasta, baby kale, basil, and the best tomatoes you can get your hands on, with a generous drizzle of strong harissa dressing.
A perfect one-pot meal. Noodles, tofu, and broccoli boiled in one pot, drained, tossed with splashes of olive oil and ponzu, plus a generous showering of everything bagel seasoning to finish it all off.
Chili, beer, and elbow pasta. I know of no other dinner that takes less effort than the Instant Pot version of this. It’s literally for nights when take-out takes too long, and is too much effort. Seriously.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It’s pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
A twist on a favorite pasta recipe from Super Natural Simple. Light and bright with assertive jolts of lemon zest and cayenne, plus a bit of crunch from sesame seeds, this version was made with Spinach pasta, but can be made with a whole range of noodles. Grab the recipe on this page, just below!
I hope at least a few of these pasta recipes strike a chard with you!
Here is a recipe for Greek Pasta Salad that is the perfect make-ahead pasta salad for summertime picnics, bbqs, potlucks and easy summer dinners. A hearty ratio of fresh vine ripe veggies and herbs combined with tender orzo pasta, and chickpeas tosse…
Here is a recipe for Greek Pasta Salad that is the perfect make-ahead pasta salad for summertime picnics, bbqs, potlucks and easy summer dinners. A hearty ratio of fresh vine ripe veggies and herbs combined with tender orzo pasta, and chickpeas tossed in the tastiest Greek Salad Dressing! If you surrender to the wind, you can ride...
Green Chile Mac and Cheese is one of those dishes that if a restaurant has it on the menu, I’m 100% going to order it. There’s just something about that green chile flavor paired with creamy cheese that I can’t get enough of. So why, in green chile heaven, had I not made it myself at home yet?? It was time to fix that. ;)
Green Chile Mac: The Long Way and The Short Way
There are a few ways you can go about making green chile mac, but they all fall into two categories: the long way or the short way. The long way means buying fresh hatch chile peppers and roasting them yourself before adding them to your mac and cheese. This will definitely get you the most delicious and smokey green chile flavor, but in most of the U.S. fresh hatch chiles aren’t readily available year-round.
So I decided to make my green chile mac and cheese the short way, using canned green chiles. It’s fast, easy, and still gets you a good amount of that green chile flavor! And that’s more my style (most nights of the week, anyway).
Is it Spicy?
Green chiles can be spicy or mild. If you can’t handle the heat, make sure to look for a canned green chile that specifically says “mild” on the label. The recipe below also includes a pinch of crushed red pepper and while that ingredient can be spicy, it’s in such a small quantity in the recipe that it will not add a significant amount of heat to your green chile mac and cheese.
What Kind of Cheese is Best for Green Chile Mac and Cheese?
For macaroni and cheese in general, you want something that melts smoothly instead of stringy. Cheeses in the cheddar family melt smoothly, while mozzarella is a good example of a stringy cheese. To go with the green chile and cumin flavors in this dish, I recommend going with either a white cheddar, Monterey Jack, or a pepper jack if you want your mac to be a little spicier.
How Are the Leftovers?
Cheese sauces are usually a lot better when fresh compared to after refrigeration and reheating, but I still enjoyed the leftovers of this green chile mac and cheese quite a bit! While the cheese sauce wasn’t quite as smooth and saucy, the green chile flavor does intensify as it refrigerates, which added to the enjoyment.
Creamy Monterey Jack cheese, tangy diced green chiles, and a little earthy cumin make this green chile mac and cheese anything but ordinary!
Total Cost $5.00 recipe / $1.25 serving
Prep Time 20minutes
Total Time 20minutes
Servings 41.5 cups each
Author Beth – Budget Bytes
8oz.Monterey Jack cheese, shredded$1.69
24oz. cansdiced green chiles$1.78
1/8tspcrushed red pepper$0.02
Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and continue to boil until tender (7-10 minutes). Drain the macaroni in a colander.
While the macaroni is cooking, prepare the green chile cheese sauce. Add the butter and flour to a saucepot and cook over medium heat while stirring for about 2 minutes.
Whisk the milk into the cooked butter and flour mixture. Continue to whisk and cook over medium heat until the milk begins to simmer, at which point it will thicken to a cream-like consistency.
Turn the heat off. Begin stirring in the shredded Monterey Jack cheese, one handful at a time, until fully melted into the sauce.
Drain the canned green chiles and stir them into the cheese sauce along with the cumin, crushed red pepper, and salt. Taste and adjust the seasoning to your liking. Make sure it is heavily seasoned as the flavor will dilute slightly when mixed with the pasta.
Finally, combine the cooked and drained pasta with the green chile cheese sauce. Serve hot.
How to Make Green Chile Mac and Cheese – Step by Step Photos
Bring a large pot of water to a boil for the macaroni. Once boiling, add 1/2 lb. macaroni and continue to boil until the macaroni is tender (7-10 minutes). Drain the macaroni in a colander.
While the macaroni is cooking, begin the cheese sauce. Add 2 Tbsp butter and 2 Tbsp all-purpose flour to a sauce pot. Cook over medium while stirring for about 2 minutes.
Whisk 2 cups whole milk into the saucepot with the butter and flour. Continue to cook and whisk over medium heat until the milk comes up to a simmer, at which point it will thicken. It should thicken to the consistency of cream.
Turn off the heat and begin stirring in the 8oz. shredded Monterey Jack cheese, one handful at a time, until it is all melted into the sauce.
Drain two 4oz. cans of diced green chiles, then add them to the cheese sauce along with ½ tsp cumin, ⅛ tsp crushed red pepper, and ¼ tsp salt. Stir to combine, then taste the sauce and adjust the seasonings to your liking if needed. The sauce should taste heavily seasoned as the flavor will dilute a bit when mixed with the pasta.
Finally, combine the cooked and drained pasta with the green chile cheese sauce.