Poblano+Pesto+with+Pasta

Gene McCracken Student Advisor and Math Teacher Future Pathways, DMPS, Des Moines Iowa

Blog: [|Gene's Jawings]

5 Poblano chiles, roasted ¾ C Pumpkin Seeds (hulled!) – Sunflower Seeds work ok and are easier to find, toasted 1 C Cilantro 1 T Olive Oil 2 T Lime Juice ½ t Salt 1 # Pasta – corkscrew or penna - either good Roast chiles under broiler till skin blisters/blackens; flip to another side. Poblanos tend to be triangular, so 3 sides to roast. Place in a bowl and cover for 10 minutes – called “steaming” them. The thin skin will loosen. After 10 to 15 minutes, peel off the skin and remove the stems, seeds and membranes. Toast the seeds in a hot skillet – pumpkins will pop; sunflowers just brown. 2-3 minutes in a hot skillet; stir/shake. Don’t burn the seeds; changes the flavor (non-positively). Blend all together (except the pasta) until smooth. – This is the Pesto!! Cook pasta; mix in pesto. Serve at room temperature. Can add some parmesan; vegan until that point. Comments – 1st time I made, the recipe did NOT specify “hulled” pumpkin seeds; what a fibrous “unpalatable” texture – flavor was good enough that I tried again and glad I did. I roast poblanos 2-3 times a month during the summer on the grill. Steam, peal, seed and then freeze them in a baggie. I have them around ready to use in stews, scrambled eggs etc. Poblanos are a large dark green triangular chile; mild in comparison to a jalapeno.
 * Poblano Pesto with Pasta**