Salsa Pasta Ole

Farfalle tossed in salsa with melted Monterey Jack and crowned with crispy fried scallions. It’s a Mexican-Italian mashup that works way better than it sounds.

The real star here is those fried scallions. Cut into long julienne strips and fried in batches until crisp and brown, they add a crunchy, sweet bite on top of the saucy pasta. Toss the hot drained pasta with salsa and cheese right in the pot so the cheese melts into every crevice of the bow ties.

Use a chunky salsa with some heat for the best results. The pasta absorbs the salsa liquid quickly, so serve it right away while everything is still saucy and the scallions are still crunchy.

Kitchen Tips

• Fry the scallions in small batches so they crisp evenly. Crowding the pan steams them instead.
• Drain the scallions on paper towels immediately. They’ll keep crisping as they cool.
• Reserve a splash of pasta water before draining. If the salsa-cheese mixture feels too thick, loosen it with a tablespoon or two.
• Use medium or hot salsa. Mild salsa won’t have enough flavor to stand up as the main sauce.

Variations

• Protein boost: Add shredded rotisserie chicken or browned ground beef to make it a full main course.
• Pepper Jack swap: Use pepper Jack cheese instead of Monterey Jack for built-in heat.
• Fresh finish: Top with chopped cilantro, a squeeze of lime, and diced avocado.