Recipe - Fettuccine With Lemon Hot Peppers And Pecorino Romano

1 Recipe fresh pasta
1 md Red onion; thinly cut or sliced up
2 Red jalapenos; seeded and
thinly cut or sliced up
12 ounce Canned evap skimmed milk
Juice and zest of three
lemons
One half cup Freshly grated pecorino
romano
Salt and pepper to taste

MOLTO MARIO SHOW #MB5653

Heat 6 quarts of water to boil and add 2 tablespoons of salt.

In a 12" to 14" skillet, Saute red onions in favorite saute liquid until
translucent and softened (8 to 10 minutes). Add jalapenos and milk and
bring to a boil. Add lemon juice and zest and boil 1 minute. Remove from
heat and set aside. Season with salt and pepper. Drop pasta into boiling
water and cook until tender yet still "al dente". Drain pasta in colander
over sink and toss hot pasta into pan with cream mixture. Return to heat
and stirring gently, mix well. Add pecorino and toss quickly. Pour into
heated serving platter and serve immediately.

Yield: 4 as pasta course
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to
fatfree digest V97 #176 by Jayne Spielman jayne@deve1.ejv.com on Aug 11,
97