Italy meets the southwest. Last night was carnitas ravioli. I made the carnitas on Thursday and last night decided to make the raviolis adding some masa harina to the flour for the pasta dough. The sauce was a poblano pesto-- so good it was eaten before photos could be taken!
Pasta making is a meditation.
Poblano Pesto:
6 poblano peppers, roasted and pealed
1 sweet red bell pepper roasted, peeled, and diced
1 clove garlic (I use 4)
1 bunch of cilantro (leaves only)
6 tablespoons of toasted/roasted pine nuts
6 (~) tablespoons olive oil
Juice of 1-2 limes
Salt to taste
Place the poblanos, garlic, cilantro, and pine nuts into a food processor fitted with the chopping blade. Whir them around till a paste. Drizzle in the olive oil to preferred consistency; add the lime juice. Salt to taste. Stir in the diced red bell pepper for sweetness and pretty.
Use this just as you would traditional basil pesto and enjoy!!! This recipe is adapted from one I found by Mark Miller of the original Coyote Cafe in Santa Fe.
In bocca al lupo. m (no v)
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