Poblano Pesto with Orecchiette
Serves: 4
  • 2 roasted poblano peppers
  • ¼ cup marcona almonds
  • 1 garlic clove
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ cup olive oil
  • 1 tablespoon grapeseed or canola oil
  • ½ cup grated manchego or parmesan cheese, divided plus more for garnish
  • 1 pound orecchiette
  • Salt and Pepper to taste
  1. In the bottom of a food processor pulse, peppers, almonds, garlic, lemon juice, sugar and salt until puréed.
  2. With the processor on, slowly drizzle in olive oil until combined. Stir in ½ cup parmesan cheese. Season to taste with salt and pepper.
  3. Cook the pasta in liberally salted water until aldenté. Reserve ½ cup of cooking liquid and return pasta to pan.
  4. Toss hot pasta with pesto. If needed add some of the starchy cooking liquid to loosen the sauce up. Add more parmesan if desired. Season to taste with salt and pepper.
  5. Garnish with chopped almonds and parmesan cheese.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/poblano-pesto-orecchiette/