I’m not Irish so pardon my attempt to make something green for a St Patrick’s Day BBQ side dish!
Step one is to put water on to boil.
I blanched the spinach and parsley in gently boiling water for a few minutes. Then remove with a strainer.
By this time the noodles and habanero pepper have been added and are done cooking. I’ve drained them and kept about a cup of pasta water in case I need it.
I used a mini chopper to make a paste of the greens and habanero with a few tablespoons of half and half to thin it out.
Then I start a rue with the butter and flour. Cook it (Med-high heat) until you seen a nice golden color, about 2 min. Then whisk in the half and half. You can use cream or 2% milk if you want instead.
I stirred in the spinach mixture and then added some cheese.
I grated this cheese myself. I find the pre-grated ones don’t melt as well. I used extra sharp Vermont white cheddar 8 oz and about 4 oz of parmigiana.
Whisk that in and allow to melt.
Then add pasta. I portioned these into tiny dishes
Top with cheese and broil right before serving.
Here I used:
8 oz cheddar
4-6 oz parmigiana
2 cups half and half
5 oz baby spinach
1/2 habanero pepper
1 cup fresh parsley (tightly packed)
1 lb pasta