Pasta Pǎté

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When anticipating drinking a powerful drink such as the Barbary Coast, the wise host will plan on substantial nourishment, such as the Pasta Pǎté, below, let both hose and guests be shanghaied to South Seas reveries before the party gets underway.

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Pasta Pǎté

Course Appetizer

Cuisine American, The 70s

Keyword appetizer, mcm, Pǎté, The 70s

Ingredients

• 1 cup cooked pasta (fettucini, egg noodles, elbow noodles, etc)
• 8 oz cream cheese
• ¼ grated Cheddar cheese
• ⅓ cup sour cream
• 3 tbsp onion finely chopped
• 3 tbsp green pepper finely chopped
• 2 tbsp pimento chopped
• ¼ tsp cayenne pepper

Instructions

• Cook pasta according to instructions on package for al dente; if using long thin pasta break pasta sticks into thirds before cooking.
• Drain, rinse with cold water,and set aside
• Warm cream cheese to room temperature; place in mixing bowl and add Cheddar cheese, sour cream, onion, green pepper, pimento and cayenne.
• Gently fold pasta into cheese mixture, taking care to distribute noodles evenly throughout.
• Lightly grease small loaf pan, 6"x5"x2".
• Place pasta-cheese mixture in pan.
• Cover and chill until firm, at least 1 hour.
• Unmold: Run edge of knife between pasta and pan; invert and rap smartly on board.
• Place Pǎté on cheese board or small serving platter.
• Serve with pumpernickel or onion flavored crackers.