Cilantro Pasta With Yogurt

• Barilla Tri Color Rotini 2 cups
• Grated cheese. Taco & Nacho cheese or Monterey Jack
• Fresh Cilantro One bunch, cleaned and washed
• Jalapeno or Serrano Peppers 3
• Asafoetida 1 large pinch
• Plain Yogurt 1 cup
• Salt one and one half teaspoons
• or to taste
• (Asafoetida (Hing)is a spice found in Indian/Asian stores in powder form)
• One scoop Sour cream for garnish

1. In a blender, grind the washed cilantro with the green Jalapeno or Serrano chillies, salt and Asafoetida into a smooth paste. Add the yogurt and whip into a heavy sauce.
2. Prepare the two cups of Rotini according to the instructions on the package. The rotini should be slightly softer than al dente.
3. Drain the pasta and layer on a dish. Spread the grated cheese uniformly on the pasta and microwave on high for a minute or two till the cheese is melted.
4. When still hot, add the sauce and mix uniformly.
5. Garnish with the scoop of Sour cream and a bunch of fresh cilantro

barilla tri, nacho cheese, fresh cilantro, serrano peppers, salt

Taken from www.epicurious.com/recipes/member/views/cilantro-pasta-with-yogurt-1200547 (may not work)