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 a little work to chew it. But, like, good work, because it gives that perfect pasta texture that we know and love. It’s so comforting, and so delicious all on it’s own. I also love the way it soaks up the sauce and takes on whatever flavor you throw at it. But my most favorite thing about pasta, specifically spaghetti, is twirling it around on the fork. Why is that so much fun? And satisfying? Is it the whole Lady and the Tramp thing?
Sigh. Maybe it’s just me.
And in this instance, our pasta is better than we could ever imagine because of the dynamite sauce and bright, fresh toppings.
Fire-roasted poblanos, avocado, cilantro, garlic, tomatillos, pepitas, lime and olive oil. Processed until silky smooth and seasoned to perfection. You’ll literally want to put it on and in everything. Pasta (duh), sandwiches, soups, chili, rice. The list could go on and on. It’s smoky, spicy, rich, light and fresh, all rolled into one great sauce. I just can’t wait for you to try it.
Then, all the fresh cilantro, (more) avocado, cherry tomatoes for days, roasty-toasty sweet corn and salty cheese.
You’re pretty much life, oh bowl of pasta.
- 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 + 2 Tbsp. 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
- 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.
- *To roast corn: Set oven to broil. Place ears of corn in a baking dish and coat with a little oil. Place under the broiler for a total of 15 minutes, turning so all sides become slightly charred and corn is tender.
- *You can also char peppers under a broiler set on high.
- *You can allow pasta to completely cool in the refrigerator if you’d prefer to eat this dish cold.