Charred Poblano Pesto Pasta Recipe — Salt & Wind Travel (2024)

For The Poblano Pesto:

• 3 tablespoons extra-virgin olive oil divided
• 1 medium yellow onion quartered (about 6 ounces)
• 4 large poblano peppers (sometimes labeled pasilla) (about 1 pound)
• 1/3 cup pepitas (aka raw pumpkin seeds), plus more for garnish
• 2 garlic cloves roughly chopped
• 1/3 cup fresh Italian parsley leaves plus more for garnish
• 1 tablespooon lemon juice
• 1 teaspoon unrefined cane sugar
• kosher salt
• Freshly ground black pepper

For Serving:

• 1 pound fettuccine or linguine pasta
• 4 ounces crumbled Feta or Cotija cheese for garnish

• Char The Poblano Chiles: Heat oven to broil and arrange rack in the upper third. Toss onion quarters with 1 tablespoon of the oil then place poblanos and onions on a rimmed baking sheet lined with foil. Broil, flipping the chiles occasionally with a pair of tongs, until blackened on all sides, about 10 to 12 minutes. Add pepitas and garlic and toast until golden brown, about 2 minutes more.

• Set onions aside to cool slightly. Place chiles in a plastic bag and let steam until cool enough to handle, at least 5 minutes. Peel the skins off the chiles, then remove stems and seeds, and discard. Roughly chop the chile flesh and set aside.

• Make The Poblano Pesto:Place onion, chiles, pepitas, garlic, remaining olive oil, parsley, lemon, sugar, and salt in a blender with 1/3 cup water and purée until smooth and aerated, at least 2 minutes. Taste and add some freshly ground black pepper and adjust seasoning as desired.

• Make The Pasta:Bring a large pot of heavily salted water to a boil. Cook the pasta according to the directions on the box. When done, reserve 1 cup pasta water, and drain pasta in a colander. Add the pesto, noodles, and reserved water to the pot over low heat and toss well to coat the noodles.

  Divide the pasta among plates, garnish with cheese, if using, and additional parsley and pepitas, as desired, and serve.

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