8-9 oz. Pappardelle's Gluten-Free Hatch Green Chile Small Trumpets
2 Tbsp neutral oil, divided
2 tsp. paprika
5 tsp. salt
1 tsp. black pepper
2 tablespoons unsalted butter
½ cup chopped roasted Hatch chile peppers (mild) 4 oz.
4 garlic cloves finely minced
2 cups heavy cream
1 cup whole milk
1 ½ cups grated parmesan cheese*
Fresh cilantro for garnish