Pesto sauces are so versatile, and there are so many different flavor combinations out there. I love that pesto is so simple, but adds such bright and fresh attributes to the pasta. I have experimented with a few different types of pesto, and I have to say that this is one of my favorites. Who can resist the smell of charred Poblano chiles? Honestly, I think that there should be an air freshener with that scent. The house just smells amazing while making this dish. This is definitely going to be one of my new go to pasta dishes for when friends and family come over for dinner.
- 1 lb. Spaghetti
- 1/2 Cup Pepitas, Lightly Toasted
- 2 Garlic Cloves, Smashed
- 1/2 Cup Parmesan Cheese, Grated
- 2 Poblano Chiles, Charred, Peeled, Coarsely Chopped
- 1 Cup Fresh Cilantro, Coarsely Chopped
- About 3/4 Cup Extra Virgin Olive Oil
- 1 tsp. Kosher Salt
- Preheat the oven to 350 Degrees F.
- Spread out the pepitas evenly on a baking sheet and toast them in the oven until lightly toasted.
- About 5-7 minutes. Set them aside to let them cool.
- Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, stirring occasionally, about 8-10 minutes.
- Reserve 1/2 cup of the pasta water. Drain the pasta and place into a serving bowl.
- Meanwhile, place the toasted pepitas, garlic,and parmesan cheese in to the blender or food processor.
- Mix until they are well combined. Then add the poblano chiles, cilantro, and salt into the blender.
- Blend together until smooth. While the blender or food processor is still running slowly add in the olive oil, until well combined.
- Taste the pesto and season if needed.
- Pour the pesto over the top of the spaghetti, and add the reserved pasta sauce as needed, to thin out the sauce.
- Garnish with Parmesan cheese and serve.