Roasted Poblano Pesto Pasta

Recipe by The Gourmet RD

Here we have it!  A bowl of absolute goodness. It starts with the most delectable ingredient on earth: Pasta!  I just love when it's cooked to the perfect al dente, the way it takes just

Ingredients

• 1 lb whole grain spaghetti
• 3 medium Poblano peppers
• 1 ripe avocado
• 3 medium tomatillos
• 2 cloves garlic (peeled)
• ½ cup cilantro
• zest and juice of 1 ½ limes
• 2 tbsp nuts (pepitas or pistachios)
• ¾-1 tsp. coarse salt
• ½ tsp ground black pepper
• ¼ cup . olive oil
• pinch of granulated sugar
• 1 pint cherry tomatoes (halved)
• ½ cup Queso fresco or goat cheese
• 2 ears sweet corn, roasted, cut from cob*
• pepitas or pistachios (for garnish)
• cilantro leaves (for garnish)

Method

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain, reserving ½ cup pasta water. In the meantime, place Poblano peppers directly over the flame of a gas burner or grill*. Allow to completely char on all sides. Remove peppers with tongs and place in a bowl fitted with a lid or aluminum foil. Allow to sit 10 minutes. Once slightly cooled, rinse under cool water until charred skin is all washed away. Remove stem and seeds. Place the roasted pepper flesh in a food processor. Add avocado, tomatillos, garlic, cilantro, lime zest and juice, nuts, salt, pepper and ¼ cup olive oil to the food processor. Process until smooth, stopping to scrape the sides at least once during processing. Add additional 2 tablespoons of olive oil through the vegetable shoot. Taste and adjust seasoning and, if necessary, add a pinch of sugar to balance the flavor. Bring ½ cup pasta water to a boil. Add spaghetti and toss to combine, cooking 30-60 seconds until water has thickened. Add Poblano pesto and toss to combine*. Place pasta in a serving bowl. Garnish with tomatoes, cheese, sweet corn, nuts and cilantro.

View the recipe instructions at The Gourmet RD