Pasta Pǎté
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.
