Cook pasta. Slice pepper in half lengthwise, remove seeds from one-half, chop both halves, place in blender/mixer. Add EVOO, garlic, mint, pecorino and blend together. Toss pasta with sauce,serve warm.
Depending on how much heat you like, remove more or less seeds from the Serrano pepper.
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: Servings|
|Calories from Fat: 1805 (77%)|
|Amt Per Serving||% DV|
|Total Fat 200.5g||267 %|
|Saturated Fat 73.4g||367 %|
|Monounsaturated Fat 105.5g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 353.8mg||109 %|
|Sodium 4120.2mg||142 %|
|Potassium 853.4mg||22 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 15.8g|
|Protein 112.3g||160 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2330
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