I will start this out with saying I LOVE garlic, I use more garlic in recipes than most. (When a recipe calls for 2 cloves I use 4 – no joke)
Give this one a try, it turned out deliciously!
Creamy Garlic Pasta
- 2 tsp olive oil
- 4 cloves garlic, minced
- 7 chives green and white
- 7 mini bell peppers
- 1/2 tsp salt
- 1 tsp pepper
- 1 cups chicken stock (I used a homemade one that I had saved)
- 1 lb spaghetti or angel hair pasta
- 1 cup grated parmesan cheese
- 1 cup heavy cream
Cook your pasta as directed on the box, drain and set aside
In a food processor put in your peppers and chives and pulse them so that they are roughly chopped (You can also just roughly chop them by hand)
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Add the pepper and chives mix and cook for about 3 more minutes.
Add the salt, pepper and chicken stock.
Raise the heat to high and let it come to a boil. Reduce the stove to medium heat and mix in the Parmesan until completely melted.
Turn off the heat and stir in the cream slowly.
Now you can toss in your pasta until it is fully coated in your sauce.
We paired this pasta with some pork chops we made on the grill that were so delicious. (I will post that recipe soon-don’t you worry) I was inspired to try making this pasta from a recipe I saw online but changed it around to work with things I had in the pantry as well as amp up the flavors!